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Le Chaudron recipe
Gnocchis citrouille du monstre
Monster pumpkin gnocchi
⏱ 40 minServes 4Easy640 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)gnocchi
300 g (11 oz)pumpkin
200 ml (¾ cup)heavy cream
60 g (2 oz)grated Parmesan
6 sheetssage
40 g (1½ oz)unsalted butter
- 500 g (18 oz) gnocchi
- 300 g (11 oz) pumpkin
- 200 ml (¾ cup) heavy cream
- 60 g (2 oz) grated Parmesan
- 6 sheets sage
- 40 g (1½ oz) unsalted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and dice the pumpkin and cook 10 min in salted boiling water, then drain and blend with the cream using an immersion blender until smooth.
- Melt the butter in the large skillet with the sage leaves until foaming, then add the pumpkin cream and warm gently.
- Cook the gnocchi in the large pot of salted boiling water until they float, then drain well in the colander.
- Add the gnocchi to the pan, toss gently in the sauce and simmer 2 min.
- Off the heat, stir in the grated parmesan, then adjust the salt and pepper to taste.
- Divide among plates and draw a monster face on top with a little cream and sage.
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