This pumpkin and gorgonzola gnocchi is pure Italian comfort food, with crisp pancetta and a drizzle of honey. It’s a perfect meal for chilly evenings.
Sweet pumpkin, creamy gorgonzola and crisp pancetta are a match made in Italian heaven, and when paired with pillowy gnocchi, they create a dish that feels both rustic and luxurious. The drizzle of honey at the end might surprise you, but it ties everything together beautifully, balancing the salt of the cheese and the smokiness of the pancetta.
This is exactly the sort of dish you’ll find in northern Italy when the air turns cool and pumpkins appear at every market stall. In some regions, gnocchi are served with butter and sage; in others, cooks add cheese and cured meat for a heartier plate. Here, the combination is wonderfully indulgent yet simple to prepare, perfect for a cosy evening in or as part of an Italian-style Christmas menu when you want something a little different from the usual fare.
For an authentic touch, use local honey if you can find it — Italy’s regional honeys, from acacia to chestnut, each lend their own nuance. Serve immediately, while the gorgonzola melts into the sauce and the honey still glistens on top.
Gnocchi with pumpkin, gorgonzola, pancetta & honey | Gnocchi con crema di zucca, miele, pancetta e gorgonzola
➤ Serves: 4
➤ PREPARATION: 20 minutes
➤ COOKING: 20 minutes
Ingredients:
- Extra-virgin olive oil
- 200g diced smoked pancetta
- A handful of sage leaves
- 250g pumpkin, cleaned and diced
- 200g gorgonzola
- sea salt and freshly ground black pepper
- 50ml runny honey
- 500g gnocchi
Method:
- Add a tablespoon of olive oil to a large non-stick frying pan. Heat the pan and fry the pancetta until it is beginning to crisp. Then add the sage leaves. Continue cooking for 1 minute, then remove the pancetta and the sage with a slotted spoon. Set aside.
- Add the pumpkin to the same pan and cook gently. Add a tablespoon of water and cover with a lid if it is too dry.
- Meanwhile, bring a large pot of salted water to the boil. Once the pumpkin is beginning to soften, mash it down with the back of a fork. When the pot of water is boiling, throw in the gnocchi.
- Add a ladleful of the water to the pumpkin and stir until you have a creamy consistency. Then add the pancetta and sage and stir. As the gnocchi rise to the surface, add them to the pan with a slotted spoon. Coat the gnocchi evenly and switch off the heat.
- Ladle into bowls. Place a generous slice of cheese on top in each bowl. Season generously with freshly ground black pepper and a good drizzle of honey. Serve immediately.
Looking for festive sweet treats? Try these Italian Dolci recipes
Recipe by Mario Matassa