Pumpkin gnocchi with spinach and blue cheese
This pumpkin gnocchi dish features tender gnocchi made from potatoes and pumpkin, tossed with sautéed spinach and a creamy blue cheese sauce. It's a comforting meal that blends earthy flavors with creamy richness.
Cook time 15 min
Prep time 30 min
Ingredients:
3 potatoes1.50 cups all-purpose white wheat flour
1 cup pumpkin
1/2 cup grated parmesan cheese
1/3 cup butter
1 tbsp olive oil
2 garlic cloves
3 cups spinach
1/2 cup grated parmesan cheese
1 tbsp light sour cream
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.
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!
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.
Pumpkin gnocchi with spinach and blue cheese FAQ:
Cook the gnocchi in boiling salted water until they float to the surface, which takes about 2-3 minutes. Once they float, allow them to cook for an additional 30 seconds before removing them with a slotted spoon.
Yes, you can substitute sweet potatoes for regular potatoes. However, this may alter the flavor and texture slightly, and you may need to adjust the amount of flour used for the dough consistency.
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. You can also freeze uncooked gnocchi on a baking sheet before transferring to a freezer bag, where they can last for up to 3 months.
You can use canned pumpkin puree or fresh pumpkin that has been cooked and mashed. Make sure to avoid using pumpkin pie filling, as it contains added sugars and spices.
The gnocchi dough is ready when it is soft, holds together well, and is not overly sticky. If it is sticky, gradually add more flour until the desired consistency is achieved.
Cooking 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.
Nutrition Facts
6 ServingsCalories 350kcal
Protein 11g
Carbohydrates 44g
Fiber 3.40g
Sugar 1.61g
Fat 16g
More recipes
Whole-wheat tomato basil pasta with spinach
Quick and healthy whole-wheat tomato basil pasta with spinach.
05 May 2026Beef, tomato and acini di pepe soup
A hearty beef and tomato soup with gluten-free acini di pepe pasta.
05 May 2026Shawarma chicken pitas with creamy tahini yogurt sauce
Enjoy spiced chicken pitas with creamy tahini yogurt sauce.
05 May 2026Vegan cauliflower alfredo with whole-wheat pasta
Creamy vegan cauliflower Alfredo with whole-wheat pasta.
05 May 2026Ricotta and pine nut stuffed tomatoes
Stuff cherry tomatoes with ricotta, pine nuts, and chili for a tasty bite.
05 May 2026