Indulge in chestnut gnocchi with pumpkin and speck, a perfect fall Italian recipe that celebrates seasonal ingredients.

Chestnut Gnocchi with Pumpkin and Speck

Signore e signori, l’autunno è servito! To fully savor the unmistakable flavors of the season, here’s a must-try first course: chestnut gnocchi with pumpkin and speck. This recipe is a delightful twist on traditional ricotta gnocchi, enriched with chestnut flour to create soft, rustic, gluten-free dumplings.

These homemade gluten-free chestnut gnocchi pair perfectly with a creamy and tempting sauce, enhanced with the unmistakable flavor of gorgonzola. After all, pumpkin and speck are a classic combination, and you will be enchanted by this inviting duo.

Try the chestnut gnocchi with pumpkin and speck, and then let yourself be tempted by other fall Italian recipes featuring gnocchi, such as:

• Pumpkin Gnocchi with Taleggio Sauce
• Gnocchi with Speck and Walnuts
• Gnocchi with Speck and Parmesan Fondue

Ingredients

• 200g chestnut flour
• 300g pumpkin puree
• 1 egg
• 100g flour (for dusting)
• 100g speck, diced
• 100g gorgonzola
• Salt and pepper to taste

Instructions

1. Start by mixing the chestnut flour with the pumpkin puree and the egg in a bowl until a dough forms.
2. Dust a work surface with flour and transfer the dough, kneading it gently.
3. Divide the dough into smaller pieces and roll each piece into a rope, then cut into small gnocchi.
4. Cook the gnocchi in boiling salted water until they float, then remove them with a slotted spoon.
5. In a pan, cook the diced speck until crispy, then add the gorgonzola and a little cooking water from the gnocchi to create a creamy sauce.
6. Combine the gnocchi with the sauce and stir well to coat, then serve immediately.

Total Time: 40 min

Cuisine: Italian