In pumpkin season, its possibilities are many. Being a vegetable with a sweet background very similar to that of carrots, but with a silkier texture, its association with powerful flavors is always very successful. It’s always a success with blue cheese, as evidenced by recipes such as pumpkin and blue cheese quiche or pumpkin and gorgonzola risotto.
Citrus, orange zest or lemon zest also go very well together, making a cream of pumpkin and orange cream a fantastic appetizer or dinner option. In today’s recipe, with black pudding, it turns out with an excellent contrast between the sweetness of pumpkin and spices and the power of black pudding. Pasta, in this case potato gnocchi, will always be good allies for this vegetable. An example of this is the delicious pumpkin and turkey lasagna, also perfect for this fall.
Of course, this recipe can be made with any other type of wheat pasta by doing the same thing. The pasta will only need to be cooked two minutes less than the manufacturer says for it to finish cooking in the oven and not overdo it. If desired, the black pudding could be incorporated directly into the sauce, but this way it’s more fun to eat one bite with just the sauce and then others with the black pudding added.
The black pudding can be replaced with a few cubes of crispy bacon, but also with fresh chorizo or sausages of the flavor you prefer. The gnocchi could even be au gratin with the pumpkin and cheese sauce and finished out of the oven with a few cubes of fresh ham.
This dish can be perfectly prepared in advance and left ready both in the freezer and in the refrigerator. Just to give the final touch to the cooking. It should be borne in mind that if they are transferred from the freezer to the oven, the cooking time must be increased by an additional 15 minutes to ensure that the whole dish is evenly hot.
If you wanted to change the pumpkin, you could also make the sauce with carrots, leeks or even peas.
pumpkin gnocchi recipe
Purple onion, 1 unit
Extra virgin olive oil, 2 tbsp
Peeled pumpkin, 200 g
Ground black pepper, to taste
oregano, 1 pinch
Cream for cooking, 200 ml
Burgos black pudding, 1/2 unit
Emmental cheese, 100 g
Peel the purple onion and cut it into very small cubes, brunoise. Peel the pumpkin, remove the seeds inside and also cut it into small cubes.
Sauté the onion over low heat with olive oil and salt for 10 minutes, until tender. At this point, add the pumpkin and cook for another 10 to 15 minutes, constantly sautéing over low heat to make the pumpkin very tender.
Add the cream and cook for another 15 minutes, also incorporating the black pepper and oregano.
Pour the sauce into a blender glass and mix very well, trying to make it smooth. Season with salt and black pepper at this time.
Cut the black pudding into discs of about half a centimeter or a little less if possible.
Boil the gnocchi for 1 minute in a large quantity of salted boiling water. Drain and bring directly to a source suitable for the oven.
Pour the pumpkin sauce over the gnocchi and grate plenty of Emmental over it. Finish with the sausage discs and put in the preheated oven at 200 ºC, for about 15 minutes or until nicely browned and golden on top.
Tips and tricks
If you want to finish the recipe in the air fryer, just make sure you use a suitable pan – in terms of size – and put it in for the same time and temperature.
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