This dish is loaded of Lombard autumnal taste: homemade pumpkin gnocchi, Gorgonzola, butter, all match perfectly.


Serves: 4 | Preparation approx. 30 mins | Cooking time: approx. 1 hour
  • Pumpkin: 500 g – 1 medium size
  • Potatoes: 250 g
  • Milk: 250 ml
  • A/P – Plain Flour: 200 g
  • Italian Gorgonzola cheese, sweet or spicy: 100 g
  • Walnuts: 80 g
  • Butter, unsalted: 30 g
  • Eggs: 1
  • Nutmeg: a pinch
  • Salt: to taste


Preheat the oven to 180°C.

Cut the pumpkin in half and use a spoon to remove the seeds. Do not peel the pumpkin yet, but cut it into pieces and put it on a tray lined with baking paper, cook for 30 to 40 minutes; the pumpkin is ready when the pulp is soft and you can easily prick it with a fork or even crush it.

Tip: better not to boil the pumpkin when you make gnocchi: it’s important for the pumpkin to lose its water, or else the gnocchi mixture would turn out too liquid.

Once the pumpkin has cooked, separate the pulp from the skin; use a potato masher to mash the pulp and eliminate any remaining water. Leave the pumpkin to cool down for at least 5 minutes.

Boil the potatoes in unsalted water, without peeling them first. Once they are soft and you can easily prick them with a fork, drain them from the water and mash them.

Tip: The best potatoes for this recipe are the ones with a white flesh, particularly if they are a bit old.

Beat up the eggs in a bowl and add mash potatoes and mash pumpkin, the sifted flour, a pinch of nutmeg and a pinch of salt. Mix everything thoroughly until you get a soft dough.

Lightly flour your work surface. Take a teaspoon of dough at time, roll it in the flour to create little balls or roll the dough into the sausage-shape and then cut the dough into round or square shape. Proceed in this way until you finished all the dough.

Leave the gnocchi to rest for at least half an hour.

Finely chop up the walnuts and set them aside. Dice the gorgonzola into small cubes. Melt the butter in a saucepan and add the milk letting it warm up but not boil, add Gorgonzola and stir until it melts completely. Add the walnuts and keep stirring for a few minutes, then turn off the heat.

Bring to boil a pot of salted water and throw in the gnocchi. They should cook in less than 2 minutes, they will be ready once they come up to the surface of the pot.

Tip: better not to drain gnocchi, instead pick them up from the pot in small groups with a skimmer.

Add gnocchi to the Gorgonzola cream and stir thoroughly.

Garnish each plate with few walnuts chunks and serve.


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