Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese

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Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese

Hey, hey, hey folks, so we have done it, Christmas day has gone and if you are anything like me you have gorged on meat for the last few days and have more of the same heading your way over New Year. Well my recipes over the Christmas lull are vegetarian and focus on pumpkin and more specifically pumpkin puree… I usually have a bowl of pumpkin puree knocking around at this time of year and this pumpkin gnocchi recipe is the perfect way to give it a lift. It would be easy to think that it is the law to serve pumpkin with ubiquitous pumpkin spice but I think there is an even better combination flavours with this seasonal vegetable. This Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese makes the most of two things that I think just make pumkin sing, nuts and blue cheese… That savoury crunch alongside the astringent saltiness of blue cheese just makes the sweetness of the pumpkin stand out and it is this combination of ideas that will form the next two recipes.

For the record I have nothing against pumpkin spice, it is lovely, but in the same way that ‘oranges aint the only fruit’ pumkin spice aint the only flavour to rock with pumpkin. So much so that I have dishes like Burmese pumpkin Curry that go heavy with tamarind to contrast against the sweet pumpkin and of course a good kick of heat. But give these pumpkin gnocchi a try to get started, the flavour profiles are great and you can double or quadruple this recipe with no difficulty and the gnocchi freeze fabulously, just cook in boilin water then cool and freeze. When you want them just defrost and reboil, they will just need to come to temperature and off you go.

Like this recipe? Then you should definitely check out this one!  Deep Fried Goats Cheese with Pea Puree

But for now I am off to a thermal spa, the excesses of the last few days have left be exhausted and all bleurgh, unfortunately we have no snow but it is as cold as a cold thing out there and really beautiful. There is just something magical about sitting in naturally heated mineral rich waters at 38°C as the the sun sets in temperatures a few degrees below zero… Getting out of the water definitely feels less magical and the trot of shame back into the changing rooms is definitely not a pretty site, although there is always forralt bor on offer, or mulled wine as it is known to most of you 😀

Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese

 

Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese

Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese, AKA as the taste of winter on a plate a really satisfying winter warming treat.

Cuisine Italian
Total Time 2 hours 30 minutes
Servings 2
Author Brian Jones

Ingredients

  • 1 Pumpkin. I usually use a small butternut squash.
  • 1 Tbsp Olive Oil.
  • 1 Tbsp Coarse Sea Salt.
  • 200 g Fresh Chestnuts.
  • 25 g Parmesan Cheese.
  • 1 Egg. Beaten.
  • 300 g Plain Flour.
  • 50 g Butter.
  • 12 Sage Leaves.
  • 50 g Roquefort Cheese.

Instructions

  1. Preheat your oven to 200°C
  2. Cut your pumpkin in half, scoop out the seeds and then rub the oil into the cut face of the pumpkin, sprinkle over the salt and roast for an hour and a half or until soft.
  3. Meanwhile cut a cross in the skin of your chestnuts and then place in a small roasting tin and cook in the oven with the pumpkin for 20 minutes.
  4. When the chestnuts are cooked allow to cool a little and then peel, slice and set aside.
  5. Once your pumpkin is cooked, scoop out the flesh and pass through a vegetable mill or mash to form a puree and set aside to cool completely before making the gnocchi.
  6. Take 300g of the cooled pumpkin puree and put in a bowl with the beaten egg, Parmesan cheese and mix.
  7. Sift in the plain flour and stir until you get a soft dough, you do not want to work this dough too much or your gnocchi will be like bullets.
  8. The amount of flour you will need will depend on the amount of liquid given off by your puree so be prepared to adjust the recipe.
  9. Set aside this dough and allow to relax for 30 minutes.
  10. When ready take your dough and roll into a sausage about 2cm in diameter (do this in batches),cut these into 3cm lengths, the pressure of the knife should make them turn into little pillow shapes.
  11. Bring a large pan of salted water to the boil, when at a rolling boil throw in the gnocchi and boil until the float, this should take 3-4 minutes, do this in batches.
  12. Meanwhile melt the butter in a frying pan over a medium high heat and when it stops foaming and begins to colour add in the sage leaves and cook for 30 seconds, set aside anduse these to garnish your dish.
  13. Now add the chestnuts and cooked goncchi to the butter and toss to cover and serve.
  14. Finally crumble over the Roquefort cheese and the sage leaves and serve hot.

Recipe Notes

You will make far more pumpkin puree than you need but it will save in the fridge for a week or freeze really well and it is great served along side roasted meats, stirred through a risotto or pasta. Of course you can make excess gnocchi, after boiling and cooling they freeze wonderfully.

Like this recipe? Then you should definitely check out this one!  Towering Foolproof Yorkshire Pudding
Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese
Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese, AKA as the taste of winter on a plate a really satisfying winter warming treat.

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2017-02-24T08:18:10+00:00

12 Comments

  1. Shashi at RunninSrilankan December 27, 2016 at 1:19 pm - Reply

    My daughter is a vegetarian and so our Christmas was veggie packed – but I stil am always adding to my vegetarian options and this Pumpkin Gnocchi with Roasted Chestnuts and Blue Cheese and Sage sounds so delightful. I’ve never tried making my own gnocchi – and this is inspiration for me that that needs to change!

    • Brian Jones December 29, 2016 at 6:50 am - Reply

      I have another riff on similar tastes and ideas of Christmas leftovers coming your way tomorrow 😉

  2. Lisa @ garlicandzest.com December 27, 2016 at 2:34 pm - Reply

    I am a big fan of homemade gnocchi – and I love the twist you’ve created with this — pumpkin! I love the blue cheese and roasted chestnuts for contrasting flavor and textures, too! Well done!

    • Brian Jones December 29, 2016 at 6:51 am - Reply

      Thanks Lisa, I love making Gnocchi at home, they don’t look like the machine cut beasties your find in stores but they always taste fab.

  3. swayam December 27, 2016 at 2:52 pm - Reply

    I saw a pumpkin gnocchi on Kitchn and have been dreaming of it ever since. This looks pretty awesome Brian!

    • Brian Jones December 29, 2016 at 6:52 am - Reply

      I’m not sure if I am happy or not posting something similar to something that appeared on Kitchn, I usually pride myself on being ‘anti-trend’ 😉

  4. Sarah December 27, 2016 at 2:57 pm - Reply

    The flavor combination in this sounds absolutely wonderful! Love pumpkin anything and everything…I’m drooling!

    • Brian Jones December 29, 2016 at 6:53 am - Reply

      Thans Sarah, the flavours really do work so well together, so much so that I have another riff on this idea coming your way tomorrow.

  5. Platter Talk December 27, 2016 at 3:52 pm - Reply

    Very nice recipe. I rediscovered chestnuts this year. I always thought that I didn’t care for them but actually, I do! This gnocchi sounds very tasty and looks beautiful!

    • Brian Jones December 29, 2016 at 6:53 am - Reply

      Cheers Dan, I remember pulling a face at the idea of roasted chestnuts when I was younger, but I genuinely can’t get enough of them now.

  6. Ginger Wroot March 6, 2017 at 8:44 pm - Reply

    Dang, what a great website you have. Found you via Twitter, and so glad I did! Lish-looking recipes, and your photography is so professional! Pinned a couple of yummy recipes, and I look forward to seeing more of your wonderful creations! –G

    • Brian Jones March 7, 2017 at 8:45 am - Reply

      Thank you very much, always great to hear that people like what you do, welcome and enjoy… There are new recipes every Tuesday and Friday 😀

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