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Pumpkin Gnocchi in a Cream and Cru du Clocher Sauce

Pumpkin Gnocchi in a Cream and Cru du Clocher Sauce

6 portions


  • 500 g (18 oz) pumpkin, trimmed and diced
  • 1 egg
  • 250 ml (1 cup) flour
  • Salt and freshly ground pepper
  • 1 pinch ground nutmeg

Cream and Cru des Érables Sauce


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  • Boil pumpkin cubes for approximately 30 minutes in salted boiling water.
  • Drain pumpkin cubes and purée. Let the purée cool down.
  • Add egg, flour, salt, freshly ground pepper and nutmeg to the pumpkin purée.
  • Mix well and knead the dough until it is supple and no longer sticky. Add flour if necessary.
  • Using your fingers, make small balls from the dough. Flour them and mark the surface with a fork. Set aside.
  • In a large saucepan, pour a large quantity of salted water and bring to a boil.
  • Put gnocchi in water and remove with a skimmer as soon as they float to the surface (approximately 5 minutes).
  • Place on a warm plate and cover with Le Cru du Clocher sauce (see below). Add pepper and grated nutmeg. Mix and serve warm.

Cream and Cru du Clocher Sauce

  • In a saucepan over medium heat, warm up the cream and add grated cheese.
  • Melt cheese in cream while stirring with a wooden spatula. Set aside and keep warm.

You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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