Gnocchi with pumpkin, spinach and mascarpone

Name: Gnocchi with pumpkin, spinach and mascarpone
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 600 gr gnocchi (aardappelpasta); 500 gr pumpkin; 1 clove garlic; 50 gr spinach; 200 ml vegetable broth; 4 tbl spoon mascarpone; 2 tbl spoon olive oil; salt and pepper

Gnocchi with pumpkin, spinach and mascarpone cheese

This dish is a delicious autumn treat and can be prepared in 30 minutes. Enjoy it!

5 van 2 Stemmen

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Prep Time 10

Cook Time 20

Total Time 30

Course Pasta and Cereals, lunch

Cuisine Own recipe, Vegeterian

Servings persons

Calories 324 kcal

Equipment

cooking pot
mixer

Ingredients

600 gr gnocchi aardappelpasta
500 gr pumpkin
1 clove garlic
50 gr spinach
200 ml vegetable broth
4 tbl spoon mascarpone
2 tbl spoon olive oil
salt and pepper

Instructions

Cook the gnocchi in boiling water for 2-4 minutes, according to the instructions on the package. I bought potato gnocchi but sometimes I make them myself with spinach or carrot. When they are done, place them in a colander and set aside.
Cut the pumpkin flesh (500 g) into pieces of +/- 2 cm. Grate the garlic clove. Put the olive oil in a cooking pot and stew the garlic together with the pumpkin for 5 minutes. Pour over the broth. Place the lid on the pot and simmer for 10-15 minutes.
Once the pumpkin is cooked, mix everything with a hand blender. Season with salt and pepper.
Put a tablespoon of olive oil in a pot and stew the spinach until the leaves have shrunk.
Add the gnocchi and spinach to the warm pumpkin sauce and mix. Serve on each plate with an extra spoonful of mascarpone cheese. I also added some color with extra dashes and herbs.

Notes

Gnocchi is not the type of pasta that is often in my shopping cart. Just because it reminds me of autumn and winter because it is so filling. Living in Spain, we mainly have blue skies and I don’t immediately associate that with warm comfort food…. But during the first “gota fría”, (= read the first cold days with rain) I long for those warming meals . And in autumn that is without a doubt a dish with pumpkin. So I’ve embarked on a delicious culinary journey with these potato gnocchi, tastefully topped with creamy pumpkin sauce and enriched with crispy spinach leaves. A harmonious combination of autumn flavors that will pamper your taste buds. Try these potato gnocchi with pumpkin sauce and spinach today for an unforgettable taste experience!”

Nutrition

Serving: 4gCalories: 324kcalCarbohydrates: 54gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 12mgPotassium: 498mgFiber: 1gSugar: 4gVitamin A: 11827IUVitamin C: 15mgCalcium: 41mgIron: 1mg

Keyword gnocchi, pasta with pumpkin, recipe with pumpkin, recipe with gnocchi, gnocchi with pumpkin

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Foodblog
by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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Gnocchi with pumpkin, spinach and mascarpone

Equipment

Ingredients 1x2x3x