Description
This delicate Pumpkin Gnudi recipe features soft, pillowy dumplings made from roasted pumpkin, Parmesan, and ricotta, served with a rich and creamy buttermilk sauce infused with caramelized butter and shallots, sautéed chanterelle mushrooms, and tender cavolo nero greens. Finished with radicchio for a touch of bitterness and extra Parmesan, this dish is an elegant, comforting vegetarian Italian-inspired meal perfect for autumn.
Ingredients
Scale
Gnudi Dough
- 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
Mushrooms and Greens
- 50g yellow chanterelle mushrooms, washed
- 1 head of cavolo nero, stalks removed
- 1 small head of tardive or radicchio, separated into leaves
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 Pumpkin: Preheat oven to 180°C (160°C fan)/gas mark 4. Place the whole pumpkin on a baking tray and roast for 1 hour 30 minutes until completely soft. Let it cool slightly, then cut in half, scoop out seeds, peel off the skin, and mash the flesh to a smooth paste. Drain any excess liquid through a sieve if necessary.
- Prepare Gnudi Dough: In a bowl, combine Parmesan, ricotta, flour, egg yolk, salt, and nutmeg. Weigh out 75g of the pumpkin flesh and mix it into the cheese mixture until a smooth dough forms. Divide the dough into 24 equal pieces and roll into balls. Arrange on a lined tray, cover lightly, and chill until ready to cook.
- Cook Shallots: Place shallots, white wine, and white wine vinegar in a small pan and bring to a boil. Reduce heat and simmer for 6–7 minutes until shallots are very soft and the liquid nearly evaporates.
- Make Buttermilk Sauce: In a medium pan over medium heat, cook butter for 5–6 minutes until it turns nut-brown and aromatic. Add buttermilk and cream to the shallots, bring to a boil, then remove from heat and transfer to a blender. Blend on high speed until smooth, gradually adding the caramelized browned butter and sediment from the pan to create a homogeneous sauce. Keep the sauce warm in a covered pan.
- Cook Gnudi: Bring a large pan of lightly salted water to a boil, reduce to a gentle simmer, and cook gnudi in batches of six. Once they float, simmer for an additional 3–4 minutes until light and fluffy. Remove with a slotted spoon, drain, and transfer immediately into the sauce. Repeat with the remaining gnudi.
- Sauté Mushrooms and Prepare Greens: Add chanterelle mushrooms to the pan with the sauce and gnudi and gently cook for 2 minutes. Meanwhile, boil another pan of lightly salted water, add cavolo nero, and cook for 2 minutes until just wilted. Drain thoroughly and season to taste.
- Assemble and Serve: Place the cooked cavolo nero in a pasta-style bowl. Top with gnudi, mushrooms, and spoonfuls of the buttermilk sauce. Garnish with radicchio leaves, a generous grating of Parmesan cheese, and freshly cracked black pepper. Serve immediately.
Notes
- The gnudi dough can be made a few hours ahead and kept chilled until cooking.
- To ensure light gnudi, handle the dough gently and avoid overmixing.
- Use vegetarian Parmesan alternatives if required, but ensure they melt well.
- If Delica pumpkin or butternut squash is unavailable, another sweet, dense pumpkin variety can be substituted.
- Caramelized butter offers a nutty depth—don’t skip this step for the sauce’s flavor.
- Drain excess liquid from the pumpkin if too watery, which helps achieve the right dough consistency.
- Serve gnudi immediately after cooking to enjoy their delicate texture.
Nutrition
- Serving Size: 1 serving (approx. 4 gnudi with sauce and sides)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg
