Pumpkin and Ricotta Gnudi with Chanterelles and Buttermilk Sage Sauce Recipe

If you’re looking for a comforting yet elegant dish that feels like a warm hug on a plate, you’ve got to try this Pumpkin and Ricotta Gnudi with Chanterelles and Buttermilk Sage Sauce Recipe. I absolutely love how the creamy, light gnudi melts in your mouth, perfectly balanced by the earthy chanterelles and that luscious, tangy buttermilk sage sauce. It’s one of those recipes that looks impressive but is surprisingly straightforward to pull off, which makes it a favorite for cozy weekend dinners or special occasions alike.

When I first tried this recipe, I was blown away by how the sweetness of the pumpkin blends so seamlessly with the ricotta, and the sage sauce just brings everything together in a silky, flavorful way that’s hard to forget. You’ll find that it’s a great way to celebrate autumn’s bounty, but honestly, it feels just right any time you want something a little different from your usual pasta. Plus, it’s a fun way to introduce gnudi if you’ve mostly cooked regular gnocchi before.

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Ingredients You’ll Need

The magic behind this Pumpkin and Ricotta Gnudi with Chanterelles and Buttermilk Sage Sauce Recipe lies in simple, seasonal ingredients that complement each other beautifully. When you shop, look for fresh pumpkin varieties like Delica or butternut squash, and don’t hesitate to choose good-quality chanterelles—they really make a difference.

• Delica pumpkin or butternut squash: These offer sweetness and creamy texture; make sure it’s fresh and firm for the best mash.
• Parmesan cheese (or vegetarian alternative): Adds a salty, nutty depth—grate it finely for easy mixing and to boost umami.
• Ricotta: Use whole milk ricotta for that rich, creamy base essential to gnudi’s fluffiness.
• Plain flour: Just enough to bind without weighing down the gnudi; sift for an even texture.
• Egg yolk: Helps hold the dough together—save the white for another recipe.
• Ground nutmeg: A pinch adds warmth that complements pumpkin beautifully.
• Yellow chanterelles: Fresh, washed chanterelles bring woodsiness; avoid soggy or overly wet mushrooms.
• Cavolo nero: Adds a slight bitterness and color contrast; remove tough stalks for tenderness.
• Tardivo or radicchio: Provides a crisp, slightly bitter finish on top to balance the creamy gnudi.
• Shallots: Mildly sweet, perfect for the buttermilk sauce base.
• White wine and white wine vinegar: Build brightness and acidity in the sauce.
• Salted butter: For that dreamy nutty brown butter flavor critical to the sauce’s character.
• Buttermilk and double cream: Combine creaminess with a subtle tang to round out the sauce perfectly.

Variations

One of the things I appreciate most about the Pumpkin and Ricotta Gnudi with Chanterelles and Buttermilk Sage Sauce Recipe is how easy it is to personalize. I encourage you to make it your own—switch up ingredients based on what’s in season or what dietary preferences you have.

• Mushroom swaps: If chanterelles aren’t available, I’ve had great success using cremini or shiitake mushrooms for earthy flavor with a different texture.
• Dairy-free version: Try using a plant-based ricotta and vegan butter, and substitute coconut cream for double cream—just adjust seasoning for balance.
• Herb twists: Adding fresh thyme or rosemary to the sauce can bring lovely aromatic notes; sage is traditional but don’t hesitate to experiment.
• Gnudi shape: If rolling is tricky, I sometimes shape the dough into larger oval pillows to simplify the cooking process without losing the fluffy texture.

How to Make Pumpkin and Ricotta Gnudi with Chanterelles and Buttermilk Sage Sauce Recipe

Step 1: Roast the Pumpkin to Perfection

Start by roasting your pumpkin at 180°C (160°C fan) for about 1 hour 30 minutes until it’s soft all the way through—this slow roast really draws out the natural sweetness and concentrates the flavor. I like to place it cut side down on a baking tray, but for this recipe, roasting whole works beautifully too. Once cooled slightly, scoop out the seeds and skin, then mash the flesh until smooth. If it feels too watery, drain it in a sieve—you want a thick paste so the gnudi hold together nicely.

Step 2: Make the Gnudi Dough and Chill

Combine the parmesan, ricotta, flour, egg yolk, a pinch of salt, and nutmeg in a bowl, then mix in 75 grams of your pumpkin puree to form a smooth, slightly sticky dough. I usually find working with cold ingredients easier, so chilling the bowl and tools beforehand helps. Divide the dough into 24 equal pieces and roll each into a small ball—a gentle touch is key here to avoid overworking the dough. Place them on a lined tray, cover lightly, and pop in the fridge until you’re ready to cook.

Step 3: Prepare the Buttermilk Sage Sauce

In a small pan, simmer thinly sliced shallots with white wine and white wine vinegar until the shallots are very soft and the liquid mostly evaporated—about 6-7 minutes. While that’s going on, melt butter in another pan over medium heat and cook until it turns a nutty brown and smells heavenly; careful not to burn it. Add buttermilk and double cream to the shallots, bring to a boil, then remove from heat and blend until smooth. While blending, slowly add the browned butter with all the browned bits from the pan—this takes the sauce to a whole new level of richness and depth. Keep it warm with a lid while you cook the gnudi.

Step 4: Cook the Gnudi and Assemble

Bring a large pot of lightly salted water to a gentle simmer and cook the gnudi in batches of six, letting them rise to the surface before simmering for 3-4 minutes until light and fluffy. Use a slotted spoon to transfer them directly into the warm buttermilk sage sauce. Toss in the chanterelles and gently warm everything together for 2 minutes, letting the mushrooms soak up the flavors. Meanwhile, blanch the cavolo nero in salted water for 2 minutes until just wilted, then drain and season well.

Step 5: Plate and Garnish

Place a bed of cavolo nero in your bowl, spoon over the gnudi, mushrooms, and plenty of buttermilk sage sauce. Scatter a handful of fresh tardivo or radicchio leaves on top for a pop of color and a slightly bitter crunch. Finish with extra parmesan and freshly ground black pepper. I like to serve it immediately—this dish shines best fresh and warm.

How to Serve Pumpkin and Ricotta Gnudi with Chanterelles and Buttermilk Sage Sauce Recipe

Garnishes

I usually finish with freshly grated parmesan and a grind of black pepper because the salty sharpness cuts through the creaminess so nicely. Sometimes I add a few extra fresh sage leaves crisped in butter for that irresistible texture and aroma—it takes the dish from lovely to unforgettable.

Side Dishes

My go-to sides are simple: a crisp green salad with a tangy vinaigrette or some roasted root vegetables. The gnudi and sauce are so rich that I like to balance them out with something fresh or roasted to add crunch and a slight bitterness.

Creative Ways to Present

For dinner parties, I’ve plated this dish in shallow pasta bowls with microgreens and edible flowers on top for a pop of color. Another favorite is serving the gnudi atop a smear of roasted pumpkin purée with the chanterelles artistically arranged—your guests will think you spent hours!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. I recommend keeping the gnudi and sauce separate if possible, then gently reheating the gnudi in simmering water and warming the sauce on low to keep textures intact.

Freezing

I’ve frozen uncooked gnudi successfully by placing them on a lined tray until firm, then transferring to a freezer bag. They freeze well for up to one month and can be cooked straight from frozen without thawing—just add a minute or two to the cooking time.

Reheating

Reheat leftovers gently on the stove: warm the sauce slowly so it doesn’t break, and poach the gnudi in simmering water until heated through. Avoid microwaving as it can make the texture grainy or rubbery.

FAQs

Final Thoughts

This Pumpkin and Ricotta Gnudi with Chanterelles and Buttermilk Sage Sauce Recipe holds a special place in my kitchen because it manages to be both luxurious and comforting at the same time. I love sharing it with friends when I want to impress without stress, and I know you’ll enjoy the beautiful balance of flavors and textures as much as I do. Give it a go, and I promise it’ll become one of those dishes you turn to whenever you want something truly memorable yet surprisingly easy.

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