Velvety Pumpkin Lazy Dumplings with Creamy Gorgonzola Sauce, Spinach, and Toasted Walnuts - photo 1
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Velvety Pumpkin Lazy Dumplings with Creamy Gorgonzola Sauce, Spinach, and Toasted Walnuts

Pikantne Main Dishes Vegetarian Dishes Italian Cuisine 90 min Medium 24 wyświetleń ~31.67 PLN - (0)
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Description

This dish is a modern and sophisticated interpretation of classic Polish lazy dumplings. Instead of traditional cottage cheese and potatoes, the base for the dumplings is a velvety purée of roasted hokkaido pumpkin, which gives them a beautiful golden color, delicate sweetness, and incredible lightness. The dumplings, fluffy and melting in your mouth, are enveloped in an intense, creamy sauce made with gorgonzola cheese. Its bold, salty flavor perfectly balances the sweetness of the pumpkin. The addition of fresh baby spinach brings a touch of freshness, a beautiful green color, and valuable nutrients to the dish. The whole is complemented by crunchy, toasted walnuts, which add texture and a nutty aroma. This is the perfect dish for a fall or winter dinner, warming, filling, and delighting with its depth of flavors. Serve it as a main course that is sure to impress guests during an elegant dinner.

Ingredients (14)

Servings:
4
  • Purée z dyni hokkaido 300 g
  • Semi-fat cottage cheese 250 g
  • Wheat flour type 450 (cake flour) 150 g
  • Chicken egg (size L) 1 szt.
  • Gorgonzola dolce cheese 100 g
  • 30% heavy cream 200 ml
  • Fresh spinach (baby) 100 g
  • Masło klarowane 1 łyżka
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 10 g
  • Ground nutmeg 1 łyżeczka
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Fresh sage 5 g
💰 Szacowany koszt dania: ~31.67 PLN (7.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Lazy Pumpkin Dumplings

1

Prepare the dough for the dumplings. In a large bowl, place the semi-fat cottage cheese. Use a potato masher or fork to thoroughly mash it into a smooth mixture, without large lumps. Then add the cooled pumpkin puree and one egg. Mix everything again thoroughly with a spoon or spatula until the ingredients combine into a uniform, orange mixture.

Ingredients: Semi-fat cottage cheese, Purée z dyni hokkaido, Chicken egg (size L)
It is best to use block cottage cheese, which is drier. Cottage cheese from a bucket may make the dough too runny and require adding a large amount of flour, which will make the dumplings tough. The pumpkin purée must be completely cooled; otherwise, the egg may curdle.
2

In a bowl with the cottage cheese and pumpkin mixture, add the sifted wheat flour, 2 grams of salt (about 1/3 teaspoon), and a pinch of freshly grated nutmeg. If you are using optional potato flour, add it now. Start gently mixing the ingredients with a spoon, then move on to quickly kneading by hand, just until the ingredients come together into a cohesive ball. The dough should be soft and slightly sticky.

Ingredients: Wheat flour type 450 (cake flour), Salt, Ground nutmeg
The key to delicate dumplings is to knead the dough for the shortest time possible. Over-kneading activates the gluten in the flour, which will make the dumplings tough and rubbery. If the dough is very sticky to your hands, add a little more flour, but do this gradually.
3

Transfer the dough to a work surface or countertop generously dusted with flour. Divide the dough into 3-4 equal parts. From each part, gently roll with your hands to form a log about 2 cm thick. If the dough is sticky, sprinkle your hands and the surface with a little flour.

Do not press the dough too hard while shaping the rolls, do it gently. Use a large cutting board or silicone mat to make your work and cleanup easier.
4

Using a sharp knife or pastry scraper, cut each roll into diagonal pieces about 2-2.5 cm wide, creating characteristic diamonds. Gently flatten each dumpling with a fork, creating a pattern on the surface - this will help the sauce adhere better to the dumplings. Place the finished dumplings on a board or tray dusted with flour to prevent them from sticking together.

Before cutting, dip the knife in flour to prevent it from sticking to the dough. Do not stack the dumplings on top of each other, as they may stick together.
5

In a large, wide pot (minimum 4-5 liters), bring water to a boil. When the water starts to boil, add the remaining 8 grams of salt (about 1.5 teaspoons). Reduce the heat so that the water is just gently 'bubbling' (slightly boiling). Carefully add the dumplings in batches to the water using a slotted spoon. Do not add too many at once to avoid lowering the water temperature and to give them space to float freely.

Ingredients: Salt
Using a large pot is very important - the dumplings need space. Too vigorous boiling can cause the delicate dumplings to fall apart.
6

Cook the dumplings for about 2-3 minutes from the moment they float to the surface of the water. Once they float, they are almost ready; an additional minute of cooking will ensure that the center is also cooked. Carefully remove the cooked dumplings with a slotted spoon and place them on a plate or in a bowl.

To check if the dumpling is ready, you can take one out and cut it in half. The dough inside should have a uniform color and not be raw. Do not store cooked dumplings in water, as they will become soggy.

Gorgonzola and Spinach Sauce

7

While the dumplings are cooking, prepare the sauce. In a large, deep skillet, heat the clarified butter over medium heat. Peel the garlic cloves and chop them very finely or press them through a garlic press. Add the garlic to the heated butter and sauté for about 30-60 seconds, until it releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Masło klarowane, Garlic
The best choice is a frying pan with a diameter of 28-30 cm with a non-stick coating, where all the dumplings will fit later. Watch the garlic - it cooks very quickly!
8

In the pan with garlic, add the washed and dried spinach. You can add it in batches. Gently stir until the leaves 'wilt' and significantly reduce in volume. This will take about 2-3 minutes. Once all the spinach has wilted, pour the cream into the pan.

Ingredients: Fresh spinach (baby), 30% heavy cream
Use 'baby' spinach, as it is more tender and does not have tough stems. If you are using regular spinach, remove the thick stems before adding it to the pan.
9

Heat the cream over low heat until it starts to gently bubble. Do not bring it to a vigorous boil. Crumble the gorgonzola cheese into smaller pieces and add it to the hot cream. Stir slowly and patiently until the cheese completely melts and creates a smooth, creamy sauce. Season the sauce with freshly ground black pepper. Salt is likely not needed, as the cheese is already salty.

Ingredients: Gorgonzola dolce cheese, Pieprz czarny świeżo mielony
Reducing the heat before adding the cheese is key to preventing the sauce from curdling. Taste the sauce before potentially adding salt - gorgonzola is very salty.

Serving

10

Transfer the cooked, drained lazy dumplings directly to the pan with the hot sauce. Gently mix everything using a spatula or spoon, so that each dumpling is thoroughly coated with the sauce. Heat together for about a minute to allow the flavors to combine.

Mix very gently to avoid damaging the soft dumplings. This step allows the dumplings to absorb some of the sauce, making the dish even more delicious.
11

Spoon the hot dumplings with sauce onto deep plates. If you are using walnuts, toast them in a dry pan for 2-3 minutes until fragrant, then chop them coarsely and sprinkle over the dish. Additionally, to enhance the aroma, you can garnish each serving with a few leaves of fresh sage. Serve immediately.

Ingredients: Walnuts, Fresh sage
Toasting nuts is a quick process that dramatically enhances their flavor - don't skip this step! Be careful not to burn them. The dish tastes best right after preparation.

Fun Fact

💡

The name 'lazy' comes from the fact that they are much quicker to prepare than traditional dumplings, which require rolling out the dough and shaping. This is the 'lazy' version of cheese dumplings. The addition of pumpkin is a modern, seasonal touch that enriches the classic recipe with new flavors and nutritional values.

Best for

Jesienny obiad Elegancka kolacja we dwoje Danie na poprawę nastroju Bezmięsny piątek

Tips

🍽️ Serving

Serve the dish in deep, warmed plates, which will help maintain the temperature. You can drizzle a few drops of good quality olive oil or truffle oil for added aroma. It pairs perfectly with a glass of chilled, dry white wine, such as Pinot Grigio or Sauvignon Blanc.

🥡 Storage

If you have leftovers, store the noodles and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, combine the sauce with the noodles in a pan and heat over low heat until hot. You can add a little milk or cream if the sauce thickens too much. Freezing the finished dish is not recommended.

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