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Pumpkin Gnocchi with Balsamic Cream Sauce     HT  MC   Italian   50mins



Serves 4     Hot  Vegetables    Main Course    Mediterranean  Italy




675g/1˝ lb Cooked Butternut Squash or Pumpkin, mashed

300g/11oz Plain Flour

1 Egg Yolk

300ml/10fl.oz. Double Cream

150ml/5fl.oz. Strong Chicken Stock

2tbsp Balsamic Vinegar





1. Place the pumpkin,  flour and egg yolk in a large mixing bowl and mix well to form a dough.


2. Transfer to a lightly floured board and knead the dough until  smooth, dusting with extra flour if necessary to prevent sticking.


3.  Pull off pieces of the dough about the size of a cherry tomato, and roll into balls. Set each one aside on a floured surface whilst you finish the remainder.


4. Flatten the balls with the back of a fork, using the tines to create ridges then fold them in half, with the marks on the outside. The overall size should be approximately  2.5cm/1 inch in length but it's not too important, just make sure the sizes are ore or less even. Dust with a very little flour to keep them separate and set aside.


5. Bring a large saucepan of water to the boil ready to cook the gnocchi.


6. While the water is coming to the boil, make the cream sauce.  Place the cream, chicken stock, and balsamic vinegar in a saucepan and bring to simmering point, mixing well. Continue to simmer over a medium heat for 4 to 5 minutes, stirring from time to time.


7. Whilst the sauce is cooking, add some salt to the pan of boiling water, then keeping the water bubbling, add the gnocchi, and cook until they float to the top.  This only takes a 2-3 minutes depending on the size.


8. Drain the gnocchi well and serve with the cream sauce.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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