Pumpkin Gnocchi with Speck, Walnuts and Parmesan cream.
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
729 kcal
-
Course
Main Course
-
Cuisine
Italian
Pumpkin Gnocchi with Speck, Walnuts and Parmesan cream.
Description
This recipe features homemade or store-bought pumpkin gnocchi cooked in salted boiling water until they float. Separately, cubed speck is fried until slightly browned with rosemary and chopped walnuts toasted alongside, adding a savory, crispy element to the dish. A Parmesan cream sauce is prepared by gently reducing cooking cream, melting in grated Parmesan, and seasoning with salt, pepper, and optionally nutmeg, thickened further with an egg yolk if desired.
Plating involves spreading the Parmesan cream sauce on plates, topping with gnocchi cooked to tender perfection, and finishing by sprinkling the speck and walnuts on top. The resulting dish highlights a balance between the tender gnocchi, creamy sauce, and textured, slightly smoky speck and walnuts.
Variations include using traditional potato gnocchi instead of pumpkin and substituting cheeses like gorgonzola or grana. Pancetta or thick bacon can replace speck if unavailable, allowing flexibility based on preference or ingredient access.
Ingredients
- 400 g pumpkin gnocchi (14oz) see my recipe for how to make them
- 170 g speck (6oz) cut into cubes or bought already cubed
- 2 prigs rosemary
- 60 g walnuts (2oz) chopped
- 1 tablespoon extra virgin olive oil
- 90 g parmesan (3oz) grated
- 200 ml cooking cream
- 1 pinch nutmeg (optional)
- salt to taste and to cook gnocchi
- black pepper to taste
Instructions
- Put a pan of water on to boil for the gnocchi. Add salt once it starts to boil. Then bring to the boil again
Prepare the speck and walnuts
- Cut the speck into small cubes, chop the rosemary and the walnuts.
- Heat a tablespoon of olive oil in a frying pan or skillet. Fry the speck until it starts to brown slightly. Add the rosemary and cook until the speck is almost crispy. Add the chopped walnuts. Allow them to toast a little then turn off the heat.
Make the Parmesan cream
- Put the cooking cream into a saucepan on a low heat. Reduce the cream slightly and then add 60 g of the grated Parmesan. Stir until the cheese melts and the sauce thickens. Add a pinch of nutmeg if desired and salt and pepper to taste. (If the cream seems to watery you can add an egg yolk to thicken it. Continue to stir until the egg is cooked and the cream thicker)
Finish the dish
- Divide the cream between the plates you are going to serve on just before the gnocchi are ready.
- Cook the gnocchi in the boiling salted water when they come up to the surface remove them with a slotted spoon and put them in the plates/bowls with the Parmesan cream. (don’t mix the gnocchi with the cream. Just place them on top)
- Sprinkle the speck, walnuts and rosemary on top of the gnocchi in the plates. Serve immediately with extra grated Parmesan.
Notes
- Traditional potato gnocchi can be used as a substitute for pumpkin gnocchi in this recipe.
- Cheese variations such as gorgonzola or grana may replace Parmesan for different flavor profiles.
- If speck is unavailable, pancetta or thick-cut bacon can serve as suitable alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Calories | 729kcal | 36% |
| Carbohydrates | 40g | 13% |
| Protein | 21g | 42% |
| Fat | 55g | 85% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 995mg | 41% |
| Potassium | 220mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 936IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 338mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
