Gnocchi with pumpkin cream, mushrooms and ricotta

Name: Gnocchi with pumpkin cream, mushrooms and ricotta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Potato gnocchetti pasta 11.3 oz; Delica pumpkin 1 cup; Pumpkin seeds 2 ½ tbsp; Cabbage sprouts 0.7 oz; Cow's milk ricotta cheese 0.6 cup; Shallot 2 oz; Chives 2 tsp; Fine salt to taste; Extra virgin olive oil 1 spoonful; Olive oil 1 spoonful; Mixed mushrooms (Pleurotus, Portobello, Pioppini) 7 oz; Garlic 1 clove; Fresh chili pepper 1; Fine salt to taste

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4

PRESENTATION

Gnocchetti with pumpkin cream, mushrooms, and ricotta is really that Italian comfort food that just hits the spot, especially as it gets cooler. I mean, those tender little potato dumplings, known as gnocchetti, are wrapped in this creamy pumpkin sauce. It is a bit sweet and so so savory. Plus, the sautéed mushrooms? They add an earthy depth—kind of woodsy and moist. And look, when you top it with some soft ricotta, it’s even more comforting. Really really nice. Toasted pumpkin seeds and fresh sprouts not only make it look super fancy but add a nice crunchy bite. Makes it feel special, pretty much without being fussy.

In Italy, especially in fall, you find dishes like this in home kitchens. And every family might have their spin, but it's about using what's fresh. And here's the thing, people love a good pumpkin gnocchi recipe. Great for weeknight dinners or when friends come over. This mix of gnocchi with pumpkin cream and mushrooms really stands out. And the flavors just come together naturally, no question. That balance between the silky pumpkin sauce, earthy mushrooms, and cool, creamy ricotta? Makes it one of those vegetarian gnocchi dishes everyone wants seconds of. Feels creative yet familiar—like a cozy blanket for your taste buds.

Italians love texture. That's a thing here. With gnocchetti staying soft, seeds adding a crisp bite, and ricotta giving everything a velvety finish, it's a hit. Whether it’s a relaxed meal or a bit dressed up for company, mushroom ricotta gnocchi gets people talking. Always. If you’re hunting for fall pasta recipes that are comforting yet refined, this one does it. Homemade gnocchi with ricotta that’s both classic and a touch fancy. Perfect way to show off fall flavors while keeping things deliciously simple. Honestly, can't go wrong with that.

INGREDIENTS

Potato gnocchetti pasta 11.3 oz (320 g)

Delica pumpkin 1 cup (250 g)

Pumpkin seeds 2 ½ tbsp (20 g)

Cabbage sprouts 0.7 oz (20 g)

Cow's milk ricotta cheese 0.6 cup (150 g)

Shallot 2 oz (60 g)

Chives 2 tsp (10 g)

Fine salt to taste

Extra virgin olive oil 1 spoonful

for sautéed mushrooms: Olive oil 1 spoonful; Mixed mushrooms 7 oz (200 g) - (Pleurotus, Portobello, Pioppini); Garlic 1 clove; Fresh chili pepper 1; Fine salt to taste

Preparation

How to prepare Gnocchi with pumpkin cream, mushrooms and ricotta

To prepare the gnocchi with pumpkin cream, mushrooms, and ricotta, clean the pumpkin and cut it into pieces 1. Peel the shallot and slice it 2. Clean the mushrooms and slice both the pleurotus and portobello 3.

In a small pot, sauté the shallot with olive oil 4, then add the pumpkin 5 and cook over medium heat for a few minutes. At this point, pour in the water 6 and cook for 15 minutes over medium heat.

When the pumpkin is soft 7, remove from the heat and blend with an immersion blender to obtain a smooth and velvety puree 8. Set the pumpkin cream aside and proceed with cooking the mushrooms: pour a drizzle of oil into a pan and brown a garlic clove and some chili pepper cut in half 9.

Add the mushrooms 10 and sauté over high heat, adjusting the salt; it will take about 10 minutes. As soon as they form a crust, remove them from the heat, discard the garlic and chili pepper 11, and set them aside. Cook the gnocchi in salted boiling water 12.

Meanwhile, transfer the pumpkin cream to a pan 13. As soon as the gnocchi float to the surface, drain them into the pumpkin cream 14 and mix, then add chives and a drizzle of oil 15.

Plate the gnocchi 16 and add the sautéed mushrooms 17, then finish with a quenelle of ricotta. Garnish with sprouts and pumpkin seeds and serve your gnocchi with pumpkin cream, mushrooms, and ricotta immediately 18!