Description
This Pumpkin Gnudi recipe features pillowy soft gnudi made from roasted Delica pumpkin or butternut squash combined with ricotta, parmesan, and flour, served in a rich, velvety buttermilk and caramelized butter sauce with mushrooms and cavolo nero. A sophisticated Italian-inspired dish that balances autumnal flavors with creamy textures, perfect as a comforting and elegant meal.
Ingredients
Scale
For the Gnudi
- 1 small Delica pumpkin or 1 medium butternut squash
- 75g parmesan cheese (or vegetarian alternative), finely grated, plus extra to serve
- 125g ricotta
- 70g plain flour
- 1 egg yolk
- Pinch of ground nutmeg
- ¼ tsp salt
For the Vegetables & Garnishes
- 50g yellow chanterelles, washed
- 1 head of cavolo nero, stalks removed
- 1 small head of tardive or radicchio, separated into leaves
For the Buttermilk Sauce
- 2 small round shallots, finely sliced
- 70ml white wine
- 30ml white wine vinegar
- 250g salted butter, diced
- 100ml buttermilk
- 100ml double cream
Instructions
- Roast the Pumpkin: Heat the oven to 180C/160C fan/gas 4. Place the pumpkin on a baking tray and roast for 1 hour 30 minutes until completely soft. Allow to cool slightly, then cut in half, scoop out seeds, and peel off the skin. Mash the flesh to a smooth paste. Drain excess liquid through a sieve if necessary and set aside to cool.
- Make the Gnudi Dough: In a bowl, combine the parmesan, ricotta, plain flour, egg yolk, salt, and ground nutmeg. Weigh out 75g of the prepared pumpkin flesh and mix it into the other ingredients to form a smooth dough. Divide the dough into 24 equal portions and roll into balls. Place on a lined tray, cover lightly, and chill until ready to cook.
- Prepare Shallots: Place the sliced shallots in a small pan with white wine and white wine vinegar. Bring to a boil, then reduce heat and simmer for 6-7 minutes until shallots are very soft and most liquid has evaporated.
- Make the Buttermilk Sauce: In a medium pan over medium heat, cook the diced butter for 5-6 minutes, stirring occasionally, until it turns a nutty brown color and emits a nutty aroma (beurre noisette). Add the buttermilk and double cream to the softened shallots, bring to a boil, then remove from heat. Transfer this mixture into a blender and blend on high speed until smooth. While blending, slowly pour in the caramelized butter along with any brown sediment from the pan until the sauce is fully homogenized. Transfer to a pan, cover, and keep warm.
- Cook the Gnudi: Bring a pan of lightly salted water to a gentle simmer. Add gnudi in batches of six. Cook until they rise to the surface and continue simmering for 3-4 minutes until light and fluffy. Remove with a slotted spoon, shake off excess water and transfer directly to the warm sauce. Repeat with remaining gnudi.
- Add Mushrooms and Vegetables: Stir the washed chanterelles into the pan with the gnudi and sauce. Cook gently over low heat for 2 minutes to warm through. Meanwhile, boil a separate pan of lightly salted water and cook the cavolo nero for 2 minutes until just wilted. Drain well and season lightly with salt and pepper.
- Assemble and Serve: Arrange the cavolo nero in a shallow pasta-style bowl. Top with the gnudi and mushroom mixture, spoon over a generous amount of the buttermilk sauce, then arrange the radicchio leaves on top. Finish with a grating of parmesan cheese and freshly ground black pepper. Serve immediately.
Notes
- Roasting the pumpkin slowly ensures a sweet, deep flavor and smooth texture for the gnudi.
- If the gnudi dough feels too wet, add a little more flour, a tablespoon at a time, to prevent it from falling apart when cooking.
- Handling the dough gently and chilling helps the gnudi hold their shape.
- Beurre noisette (browned butter) adds a nutty depth to the sauce but watch carefully to avoid burning.
- Chanterelle mushrooms can be substituted with other wild or cultivated mushrooms if unavailable.
- This dish is best eaten immediately as the gnudi soften if left too long in the sauce.
- Using vegetarian parmesan is recommended if strictly avoiding animal rennet.
Nutrition
- Serving Size: 1/6 of recipe (approx. 4 gnudi with sauce and vegetables)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 85 mg
