Pumpkin and Ricotta Gnudi with Chanterelle Mushrooms and Buttermilk Sauce Recipe

I absolutely love how this Pumpkin and Ricotta Gnudi with Chanterelle Mushrooms and Buttermilk Sauce Recipe brings a cozy, elegant vibe to the dinner table without requiring hours of complicated prep. The tender gnudi, made with roasted pumpkin and creamy ricotta, melt in your mouth and pair beautifully with the earthy sweetness of chanterelle mushrooms. This dish feels special enough for guests yet simple enough for a comforting weeknight meal.

When I first tried this recipe, I was blown away by how the buttermilk sauce adds a subtle tang and silky richness that elevates every bite. You’ll find that this combination of flavors and textures works wonders especially during autumn when pumpkins and wild mushrooms are at their best. This Pumpkin and Ricotta Gnudi with Chanterelle Mushrooms and Buttermilk Sauce Recipe is truly worth making if you want to impress without stress.

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Ingredients You’ll Need

Each ingredient plays a key role in creating this harmony of flavors and textures — from the sweetness of the pumpkin to the nuttiness of the browned butter in the sauce. When shopping, look for fresh chanterelles and high-quality ricotta for the best results.

• Delica pumpkin or butternut squash: Choose one that feels heavy for its size with smooth skin for the sweetest flesh.
• Parmesan cheese: Use a good aged parmesan or vegetarian alternative for depth and saltiness.
• Ricotta cheese: Opt for whole milk ricotta for creamier gnudi.
• Plain flour: Helps bind the gnudi without making them dense.
• Egg yolk: Adds richness and structure to the dough.
• Ground nutmeg: Just a pinch enhances the pumpkin’s natural sweetness.
• Yellow chanterelles: Their earthy flavor is a perfect match here—clean gently to avoid grit.
• Cavolo nero: Adds a slightly bitter green balance to the dish.
• Tardivo or radicchio leaves: For a crunchy, bitter contrast and beautiful plate color.
• Shallots: Softened and sweetened in the sauce base.
• White wine and white wine vinegar: Balance the richness of butter with acidity.
• Salted butter: Caramelized to add a nutty depth to the sauce.
• Buttermilk and double cream: Creates a tangy, velvety sauce that ties everything together.

Variations

I love encouraging friends to make this recipe their own — a few tweaks here or there can truly personalize it and keep it interesting every time you make it.

• Herb twist: I sometimes add fresh sage or thyme to the gnudi dough, which complements the pumpkin beautifully and makes the dish even more aromatic.
• Cheese swap: Switching parmesan for pecorino or grana padano changes the flavor profile slightly and can cater to different tastes.
• Vegetarian option: Use vegetarian-friendly butter and cheese to keep this dish fully meat-free without losing depth.
• Mushroom variation: If chanterelles aren’t available, cremini or shiitake mushrooms work well; just sautéed with garlic and herbs.

How to Make Pumpkin and Ricotta Gnudi with Chanterelle Mushrooms and Buttermilk Sauce Recipe

Step 1: Roast and Prepare the Pumpkin

Start by heating your oven to 180°C (160°C fan). Roast your whole pumpkin or butternut squash on a baking tray for about 1 hour 30 minutes until it’s completely soft when pierced. Once cooled, scoop out the seeds and peel away the skin. I like to mash the flesh until silky smooth, then let it cool fully. If you notice any excess liquid, drain it in a sieve to prevent soggy gnudi dough later on.

Step 2: Make the Gnudi Dough

In a bowl, combine grated parmesan, ricotta, flour, egg yolk, a pinch of salt, and nutmeg. Take 75g of your prepared pumpkin flesh and mix it in thoroughly with the rest to make a smooth, slightly sticky dough. Don’t overwork the dough or it could get tough. Divide into 24 pieces, shaping each into a gentle ball, and arrange them on a lined tray. Cover lightly with cling film and chill — this makes them easier to cook evenly.

Step 3: Create the Buttermilk Sauce

The sauce is where magic happens. Start by gently boiling sliced shallots with white wine and vinegar until the shallots are very soft and the liquid has almost evaporated — about 6-7 minutes. Meanwhile, brown your diced salted butter in a separate pan; watch closely as it browns and smells nutty in about 5-6 minutes. Then, add buttermilk and cream to the shallots, bring that mixture to a boil, and blend it smooth. Slowly pour in the browned butter with all those caramelized bits while blending for a silky, flavorful sauce.

Step 4: Cook the Gnudi and Mushrooms

Bring a large pot of salted water to a gentle simmer — not a rolling boil, or gnudi might break. Cook them in batches of six, allowing them to float to the surface and then simmering for 3-4 minutes until light and puffy. Use a slotted spoon to transfer them directly into the sauce to soak up those luscious flavors. Toss your chanterelle mushrooms in the pan with the gnudi and sauce, warming for 2 minutes until tender.

Step 5: Prepare the Greens and Serve

Quickly blanch cavolo nero in salted boiling water for about 2 minutes until just wilted, then drain well and season with salt and pepper. Plate a handful of cavolo nero as a bed for your gnudi, mushrooms, and sauce. Top with fresh tardivo or radicchio leaves, something I adore for the crunch and subtle bitterness they add, then finish with a generous grating of parmesan and black pepper. Serve immediately while warm and indulgent!

How to Serve Pumpkin and Ricotta Gnudi with Chanterelle Mushrooms and Buttermilk Sauce Recipe

Garnishes

I typically sprinkle some extra grated parmesan just before serving because I love that salty punch on top. Freshly cracked black pepper adds a little heat and aroma. For extra freshness and color, a few torn chive or sage leaves really brighten the dish and give it a garden-fresh touch.

Side Dishes

Since this recipe is rich and substantial on its own, I keep sides light. A simple mixed green salad with a lemon vinaigrette or some crispy garlic bread works wonderfully to balance the creaminess. Occasionally, I serve roasted beet or carrot ribbons tossed in balsamic for an earthy, sweet complement.

Creative Ways to Present

For special occasions, I’ve laid the gnudi over a ring mold of seasonal roasted vegetables to create a beautiful stacked presentation. Drizzling extra sauce artistically around the plate with a sprig of fresh thyme makes it restaurant-worthy without extra effort. Adding edible flowers or colorful microgreens also makes this dish pop on the table.

Make Ahead and Storage

Storing Leftovers

Leftover gnudi can be kept in an airtight container in the refrigerator for up to 2 days. I find the texture softens a bit but still tastes delicious when gently reheated in the sauce or steamed to bring back their tenderness.

Freezing

If you want to freeze the gnudi, freeze them uncooked on a lined tray until solid, then transfer to a freezer bag. This way, you can boil them straight from frozen without losing their shape or texture. The sauce, however, is best made fresh for the most vibrant flavor.

Reheating

Reheat gently on the stove over low heat with a splash of extra buttermilk or cream to loosen the sauce as needed. Avoid overheating, which can make the gnudi tough. Alternatively, steam the gnudi for a few minutes before tossing back in warmed sauce.

FAQs

Final Thoughts

Sharing this Pumpkin and Ricotta Gnudi with Chanterelle Mushrooms and Buttermilk Sauce Recipe with friends always feels like passing along a little kitchen magic. It’s got the kind of comforting, layered flavors that linger without being heavy, letting you savor each bite. I encourage you to dive in, play around with ingredients, and enjoy the process as much as the result—you’ll end up with something truly special to add to your recipe collection.

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