Pumpkin gnocchi with spinach and blue cheese
Savor the flavors of fall with this delicious Pumpkin Gnocchi recipe, featuring pillowy potato and pumpkin gnocchi, vibrant spinach, and creamy blue cheese. Perfectly seasoned with garlic and olive oil, and finished with a touch of light sour cream, this dish is a comforting and elegant meal for any occasion.
- 31 Mar 2024
- Cook time 15 min
- Prep time 30 min
- 6 Servings
- 10 Ingredients
Pumpkin gnocchi with spinach and blue cheese is a delightful and savory dish that combines the earthy flavors of pumpkin and spinach with the creamy tanginess of blue cheese. This recipe is perfect for a cozy dinner, showcasing a beautiful blend of textures and flavors that will impress your family and friends.
Ingredients:
Instructions:
- Peel and chop the potatoes into large chunks.
- Place the potatoes in a large pot of salted water and bring to a boil.
- Cook the potatoes until they are tender and easily pierced with a fork, about 15-20 minutes.
- Drain the potatoes and let them cool slightly before mashing them until smooth.
- In a large mixing bowl, combine the mashed potatoes, cooked and mashed pumpkin, 1/2 cup grated parmesan cheese, and a pinch of salt and pepper.
- Gradually add the flour, mixing until the dough comes together. The dough should be soft but not too sticky. Add more flour as needed.
- On a floured surface, roll portions of the dough into long ropes about 1/2-inch thick.
- Cut the ropes into 1-inch pieces to form the gnocchi. Optionally, you can roll each piece over the tines of a fork to create ridges, which help the sauce adhere better.
- Bring a large pot of salted water to a boil.
- Add the gnocchi in batches, being careful not to overcrowd the pot.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Once they float, let them cook for an additional 30 seconds.
- Use a slotted spoon to transfer the cooked gnocchi to a plate.
- In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the fresh spinach and cook until wilted, stirring occasionally, about 3 minutes.
- Stir in the light sour cream and 1/2 cup grated parmesan cheese until well combined. Season with salt and pepper to taste.
- Add the cooked gnocchi to the skillet with the spinach and sauce.
- Toss gently to coat the gnocchi evenly with the sauce and to ensure everything is heated through.
- Divide the pumpkin gnocchi with spinach and sauce among plates.
- Optionally, sprinkle crumbled blue cheese on top for an extra burst of flavor.
- Serve immediately and enjoy!
Tips:
- For best results, use starchy potatoes like Russets; they help achieve a light and fluffy gnocchi.
- Make sure to drain and thoroughly dry the pumpkin before adding it to the mix to avoid excess moisture.
- When forming the gnocchi, dust your hands and the working surface with flour to prevent sticking.
- Avoid overcrowding the pot when boiling the gnocchi; cook them in batches if necessary.
- To enhance the flavor, you can add a pinch of nutmeg to the gnocchi dough.
- If the dough is too sticky, gradually add more flour until you achieve the desired consistency.
- Use fresh spinach for the best texture and flavor but feel free to use frozen spinach if fresh is not available.
- For a stronger blue cheese flavor, you can crumble some additional blue cheese on top before serving.
This pumpkin gnocchi with spinach and blue cheese is a comforting and delicious meal that's sure to satisfy. The soft, pillowy gnocchi paired with the rich, savory sauce makes for a memorable dish. Enjoy this recipe as a hearty main course, and don't hesitate to share this culinary delight with your loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 3.40g | 9% |
| Sugar 1.61g | 2% |
| Fat | |
| Fat 16g | 20% |
| Saturated 8g | 27% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 260ug | 28% |
| Choline 24mg | 5% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.77mg | 11% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 27mg | 29% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 72ug | 63% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.58mg | 14% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 650mg | 19% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 1.40mg | 13% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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