Cream of Pumpkin Soup with Buttermilk Gnocchi

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)


  • 7 ounces ricotta cheese (200 g)
  • 3/4 ounce flour (20 g)
  • 1 egg
  • 1 1/2 tablespoons olive oil (2 cl)


Step 1: Cream of Pumpkin Soup

Peel the pumpkin, remove the seeds, and dice into small pieces. Peel and thinly slice the onion and leek, and sweat in the butter and some olive oil. Add the diced pumpkin, cover with light stock, and cook for about an hour.

When the pumpkin is soft, purée with part of the consommé, adding liquid until you have the proper consistency for the soup. Strain through a fine-meshed chinois, then through cheesecloth, and set aside.

Step 2: Gnocchi

Place all of the gnocchi ingredients in a food processor, and blend to a smooth, even paste.

Make small quenelles of gnocchi using two teaspoons, and plunge into simmering water seasoned with salt. As soon as the gnocchi floats up to the surface, remove with a slotted spoon, cool, and set aside on a greased plate until ready to use.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests