Pumpkin, Porcini and Burrata Gnocchi
- Difficulty: Average
- Prep time: 15 min
- Cook time: 35 min
- Serving: 4
PRESENTATION
Pumpkin, Porcini, and Burrata Gnocchi works because its three main ingredients push against each other in exactly the right way. The sweetness of squash, the deep aromatic intensity of fresh porcini, and the cool creaminess of burrata keep the dish from leaning too hard in any one direction — and the potato gnocchi underneath holds all of it together without getting in the way. It is the kind of autumn bowl that earns its place on the table through balance rather than richness alone, and the squash-and-porcini pairing at the center of it has a logic that feels almost inevitable once you taste it.
Burrata is the finishing element, and that matters: it brings a loose, milky contrast against the warmth of the sauce, softening the stronger edges without muting them. Because it goes in at serving rather than into the pan, it stays cool and yielding against everything else — a texture that makes each bite feel complete rather than heavy. The result is real contrast in every bowl: pillowy gnocchi, meaty fresh porcini, and that soft burrata center breaking open against the sauce.
You might also like:
- INGREDIENTS
- Potato gnocchi pasta 1.1 lbs (500 g)
- Delica pumpkin 1.3 cups (300 g)
- Porcini mushrooms 3.5 oz (100 g)
- Burrata cheese 7 oz (200 g)
- Water 5.1 oz (150 ml)
- Pumpkin seeds 3.3 tbsp (30 g)
- Shallot 2 tbsp (20 g)
- Garlic 1 clove
- Watercress sprouts ⅓ cup (10 g)
- Parsley 2 ½ tbsp (10 g)
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Pumpkin, Porcini and Burrata Gnocchi
To prepare the pumpkin, porcini and burrata gnocchi, start by cutting the pumpkin in half 1 and removing the inner seeds 2. Then remove the skin 3.
Then cut it into wedges about 1 3/16 in and subsequently into thin slices 4. Trim and slice the shallot 5. In a pot heat a drizzle of oil and add the shallot 6.
Sauté gently for 5 minutes 7, then add the pumpkin 8 and cook over high heat. Add water 9.
Season with salt 10 and cook over low heat for 20 minutes. The final mixture will be creamy with some pieces of pumpkin. Clean the porcini mushrooms: remove the base 11, then gently wipe them with a damp cloth 12.
Cut into pieces about 3/16 in 13. Now peel and chop the garlic 14, do the same with the parsley 15.
In a skillet heat a drizzle of oil 16, add the mushrooms 17 and sauté over high heat for 5 minutes. Toward the end of the mushrooms' cooking time add the garlic 18.
Season with parsley 19 and cook until tender 20. Meanwhile the pumpkin will be cooked 21.
Cook the gnocchi in plenty of salted water 22. Transfer the pumpkin pure in a pan with a ladleful of gnocchi cooking water 23. As they float to the surface, drain the gnocchi into the pan 34.
Toss with black pepper 25 and oil 26. Plate the gnocchi with the sautéed porcini 27.
Finish with the burrata 28, pumpkin seeds 29 and watercress sprouts. The pumpkin, porcini and burrata gnocchi are ready to serve 30.