Il Cucinologo
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Gnocchi with Pumpkin Cream, Artichokes and Almonds

17/11/2023

Gnocchi with pumpkin cream, artichokes and almonds are a delicious dish capable of bringing warmth and color to your table. Here’s how to prepare them:

Ingredients

  • 500 g potato gnocchi
  • 400 g pumpkin, already cleaned
  • 4 artichokes
  • 50 g blanched almonds
  • 1 garlic clove
  • 100 ml cooking cream
  • Extra virgin olive oil (to taste)
  • Salt and pepper (to taste)
  • grated Parmesan (to taste)
  • Chopped parsley (for garnish)

Preparation

  1. Start by cutting the pumpkin into small cubes and cook it in the oven at 180 °C or in a pan with a drizzle of oil, salt and a little water, until it becomes soft. Then blend it with an immersion blender until you obtain a smooth cream. If necessary, add a little water to reach the desired consistency.
  2. Meanwhile, clean the artichokes by removing the tougher outer leaves and cutting off the spiny tips. Cut them into wedges and immerse them in water acidulated with lemon juice to prevent them from browning.
  3. In a pan, sauté a garlic clove with extra virgin olive oil, add the drained artichokes and cook over medium heat for about 10-15 minutes. Adjust salt and pepper.
  4. Lightly toast the almonds in a non-stick pan until golden, then roughly chop them.
  5. Cook the gnocchi in a pot with plenty of salted water following the times indicated on the package. Drain them gently with a slotted spoon as soon as they rise to the surface and transfer them to the pan with the artichokes.
  6. Add the pumpkin cream to the gnocchi and artichokes, adjust salt if necessary and mix well to flavor the gnocchi.
  7. Add the cooking cream and let everything simmer for a few minutes over low heat, stirring gently.
  8. Serve the gnocchi hot, garnishing the plate with the toasted almonds, a pinch of grated Parmesan, and a sprinkle of chopped parsley to add a touch of freshness.

Trivia

This dish combines the sweetness of pumpkin with the bolder taste of artichokes, while the toasted almonds add an interesting texture contrast. The gnocchi, with their soft consistency, lend themselves wonderfully to being coated in creamy sauces, like the pumpkin cream in this recipe. If you prefer bolder flavors, you can add a touch of chili while sautéing the garlic for the artichokes.