Pumpkin-Shaped Butternut Gnocchi by @foodblog__fr

45 min
Hard

4 servings

🎃

1 whole squash (about 1 kg)

Butternut Squash

🥚

1 large egg

Egg

🧂

5 ml

Salt

🌰

2.5 ml

Nutmeg

🌾

300 g

Flour

🌱

24

Pumpkin Seeds

🧈

7 g

Butter

🫒

15 ml

Olive Oil

🧄

1 small clove

Garlic

🥛

200 ml

Heavy Cream

🧀

50 g

Cheese

🌶️

1 ml

Black Pepper

Preparation Steps

  1. Step 1/21

    Halve the butternut squash, remove the seeds, and cut it into large pieces.

    butternut squash
    🔪knife
    🪵cutting board

  2. Step 2/21

    Steam the butternut squash pieces until completely tender, about 20 minutes.

    butternut squash
    🍲large pot
    🧺vegetable steamer basket

  3. Step 3/21

    Scoop out and weigh 700 g (24.7 oz) of cooked butternut squash flesh.

    butternut squash flesh
    ⚖️kitchen scale
    spoon

  4. Step 4/21

    Mash the 700 g (24.7 oz) butternut squash flesh until smooth.

    butternut squash flesh
    🥣mixing bowl
    🥔potato masher

  5. Step 5/21

    Cook the mashed squash in a dry frying pan over low heat for 3 to 5 minutes.

    butternut squash flesh
    🍳frying pan
    🥄wooden spoon

  6. Step 6/21

    Cool the dried squash mash completely before making the dough.

    butternut squash flesh
    🥣mixing bowl

  7. Step 7/21

    Add 1 egg, 1 tsp salt, and 1/2 tsp ground nutmeg to the cooled squash mash.

    butternut squash flesh
    egg
    salt
    ground nutmeg
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/21

    Gradually mix in 300 g (10.6 oz) all-purpose flour until a soft dough that holds together forms.

    all-purpose flour
    🥣mixing bowl
    🥄wooden spoon

  9. Step 9/21

    Add a little extra all-purpose flour only if the dough remains too sticky to shape.

    all-purpose flour
    🥣mixing bowl
    🥄wooden spoon

  10. Step 10/21

    Portion the dough into balls weighing about 30 g (1.1 oz) each.

    ⚖️kitchen scale

  11. Step 11/21

    Roll each dough ball over a gnocchi board or fork to make grooves around its surface.

    🪵gnocchi board
    🍴fork

  12. Step 12/21

    Press 1 pumpkin seed into the center of each grooved gnocchi to create a pumpkin shape.

    pumpkin seeds

  13. Step 13/21

    Bring a large pot of water seasoned with salt to a boil.

    salt
    🍲large pot

  14. Step 14/21

    Cook the gnocchi in batches until they float, then cook them for a few more seconds.

    🍲large pot
    🥄wooden spoon

  15. Step 15/21

    Drain the floating gnocchi gently to avoid damaging their pumpkin shape.

    🫗colander

  16. Step 16/21

    Melt 7 g (1/2 tbsp) butter with 15 ml (1 tbsp) olive oil in a frying pan over low heat.

    butter
    olive oil
    🍳frying pan
    🥄measuring spoons

  17. Step 17/21

    Add 1 minced garlic clove and cook gently for about 30 seconds without browning it.

    garlic
    🍳frying pan
    🔪knife
    🪵cutting board
    🥄wooden spoon

  18. Step 18/21

    Pour in 200 ml (6.8 fl oz) heavy cream and stir in 50 g (1.8 oz) grated cheese.

    heavy cream
    grated cheese
    🍳frying pan
    🥄wooden spoon

  19. Step 19/21

    Season the sauce with black pepper and a pinch of ground nutmeg.

    black pepper
    ground nutmeg
    🍳frying pan
    🥄measuring spoons
    🥄wooden spoon

  20. Step 20/21

    Simmer the sauce over low heat for 3 to 5 minutes until slightly thickened.

    🍳frying pan
    🥄wooden spoon

  21. Step 21/21

    Coat the cooked pumpkin gnocchi in the creamy garlic cheese sauce and serve immediately.

    🍳frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Eggs, Seasonings, Seeds, Dairy, Oils, Spices

Ingredients

Butternut squash, Egg, Salt, Nutmeg, Flour, Pumpkin seeds, Butter, Olive oil, Garlic, Heavy cream, Cheese, Black pepper

Allergens

Egg, Seeds, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 58g, Fat: 18g, Fiber: 6g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 560mg, Iron: 2.8mg, Sodium: 540mg

Vitamins

Vitamin A: 1000µg RAE, Vitamin C: 20mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

21 steps

Equipments

Utensils

knife, cutting board, vegetable steamer basket, potato masher, frying pan, mixing bowl, measuring spoons, kitchen scale, gnocchi board, fork, large pot, colander, wooden spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Dish

Occasions

Autumn, Halloween, Dinner, Thanksgiving, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

Italian, French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Pillowy, Creamy, Tender, Silky

Flavors

Sweet, Savory, Nutty, Buttery, Garlicky, Creamy, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cream sauce out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat gently with a splash of cream or water), freezer : 90 days (Freeze uncooked shaped gnocchi on a tray first,Transfer frozen gnocchi to an airtight freezer bag,Cook directly from frozen in boiling water,Freeze sauce separately if possible)