Now that I had my fresh homemade pumpkin gnocchi , the only real question left was; What was I going to make with it first? Although I had a few ideas I just had to go with one of my favourite flavour combinations; pumpkin, gorgonzola and sage. I made a quick and easy sauce by melting the gorgonzola into some milk and cream to which I added some sage and a touch of nutmeg. In less time than it took to cook the gnocchi, the sauce was ready and when the gnocchi was cooked I tossed it in the sauce and served it with a garnish of julienned sage. Once again, the pumpkin, gorgonzola and sage flavour combination did not disappoint! The sweet pumpkin gnocchi was so good all covered in the creamy and tangy gorgonzola sauce which just clung to and all of it’s ridges. I really enjoyed the soft and yet slightly chewy texture of the gnocchi and I am already looking forward to the leftovers tomorrow! Next time I think that I might try adding some sauted mushrooms.
Pumpkin Gnocchi in a Creamy Gorgonzola Sauce
- 1 tablespoon butter
- 1/2 cup milk
- 1/4 cup cream
- 4 ounces gorgonzola or other blue cheese (crumbled)
- 2 leaves sage (chopped)
- 1 pinch nutmeg (optional)
- salt and pepper to taste
- 1/2 batch (about 1 pound) pumpkin gnocchi (cooked)
- 4 leaves sage (julienned)
- Heat the butter, milk, cream, gorgonzola, sage, nutmeg, salt and pepper in a medium saucepan until the gorgonzola has melted and the sauce is smooth.
- Toss the gnocchi in the sauce and serve garnished with sage.
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Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Really amazing photo Kevin. Love it!
Justeen @ Blissful Baking says
oh my goodness, this pumpkin gnocchi looks out of this world!! i'm SO impressed that you made your own gnocchi. love the bright orange color!
Pumpkin and gorgonzola are such an awesome combination! Thanks for the recipe.
so gorgeous. i know this is a dumb thing to say, but i love how orange they are!
The Duo Dishes says
Gnocchi is one of the things we need to tackle. It's so cold right now, and it'd be perfect.
I am totally drooling. I have to try making pumpkin gnocchi!
~ Lyndsay The Kitchen Witch says
Kevin! This sounds amazing – I love gnocchi and the thought of it made with pumpkin is very exciting. I might just try this over the weekend and will add the mushrooms to see what they're like with it.
Will let you know.
Kevin ~ this looks amazing! I can't wait to try it!
Zoe Sotet Art Studio says
Could you substitute some other cheese that isn't blue cheese?
Melanie Flinn says
Wow- this looks amazing. Beautiful pic! And wow- how does one get over 5,000 followers?! 🙂 I am new to food blogging so it seems impossible!
Rosa's Yummy Yums says
Extremely delicious! Those are some of my favorite inf^gredients and flavors.
Cristina, from Buenos Aires to Paris says
Woww !!! You make me hungry when I've just finished breakfast…Glorious dish !!!
Very good, I love pumkin gnocchi. You could also try other vegetables and cheeses for the sauce, such as Taleggio, which is rich and creamy and has got a fantastic taste. I prepared them once and you can find my recipe here
Gorgonzola sauce is my favorite to pair with pumpkin and is definitely the perfect compliment to the gnocchi!
Linda Harding says
Hi Kevin! Happy 2011! What a delicious-looking dish. Gnocchi is my absolute favourite and anything with gorgonzola is delicious. Yummy!
What a winning combination of flavours. Sage works so well with pumpkin and squash I find (currently have butternut squash and sage soup on the hob!). Love the look of your gnocchi – I should really pluck up the courage to try to make some!
Just so you know how much I'm coveting this gnocchi, I'm craving a generous serving at 8:20 in the morning. Everything about the dish sounds fantastic!
Wow, that looks amazing! I've never tried making gnocchi, but you've inspired me. Thanks!
Alisa Fleming says
I so meant to comment on the pumpkin gnocchi as it's been marked as an "abosolutely must make" recipe on my computer! I just need to figure out how to get around the egg yolk. Let me know if you have any sub ideas. I know egg yolk is pretty essential in fresh pastas.
Yummy… I used to work in a Italian restaurant while in college and they served gnocchi gorganzola, one of my favorites. The pumpkin gnocchi and sage make this dish a lot more exotic.
OMG Gnocchi with Gorgonzola, one of my favoutite dish!!
Sounds like a great Italian dinner night…. now for some Italian desert and espresso…. check out the cool inexpensive espresso maker I "discovered" … its been out for a long time, but i was always "afraid" of it….. it's soooo easy to use and very affordable….this , coming from an ex-Starbucks employee…..
Thanks Kevin! enjoy
oh delish, add some sauteed shallot and I die! Lovely job
Vintage Precious says
Oh wow this looks fabulous I can't wait to try it!
that looks so good!
I'm drooling over here! I love the combinations of flavour; totally up my alley!
Wow. Looks incredible. And beautiful photos as usual.
love everything about this Kevin. Nice work. I love it. love it, love it!
Wow! What amazing-looking gnocchi. I've made gnocchi with beetroot before but never pumpkin – I always assumed it'd be too watery? Just starting to plan the new year planting in the garden so might just have to plant some squash so I can try these!
Secret Diary of a Foodie says
Wow these look and sound fantastic, I'm going to give this recipe a whirl and see if I can find that gnocchi board too – I haven't seen one of those before.
I made white pepper and Parmesan gnocchi recently and they were delicious, especially with the cep I teamed them with – the link is below if you fancy a look:
Great recipe, thanks! I made mine with whole wheat flour and served on top of fried eggplant with a tomato, garlic sauce with portabello mushroom and goat cheese
Alli Shircliff says
Holy moly…pumpkin gnocchi AND gorganzola. Can it get much better than that!?
Jen @ My Kitchen Addiction says
Wow… This looks absolutely amazing!
The Wind Attack says
I love sweet potato gnocchi, but I have yet to make pumpkin. This combo sounds perfect… I will keep this in mind!
There is absolutely nothing NOT to love in this!
Alisa Fleming: Though I have not tried this particular recipe without the egg yolk, I have made other gnocchi recipes without egg yolks and I imagine that this one would work as well.
Zoe Sotet Art Studio: I am kind of partial to the gorgonzola blue cheese :), but I would say that this would work with a moderately flavoured cheese that melts well. A parmigiano reggiano, a taleggio or even a goat cheese would be nice.
I am so excited to make this. Looks like a great combination.
This was awful. I'm a chef and this sounded great, turned out beautifully and tasted like starch. Bland little butt plugs of starch. Do not make!
Happy Tasty Tuesday! We love this recipe and it is featured on our Favorite Pumpkin Recipes for Autumn! Thanks!
Ricetta mooolto interessante, bravo!