Gnocchi zucca e patate

flavio_campaniolo

Preparation time

35 minuti

Difficulty

Difficile

Cooking time

25 minuti

Servings

4

Extra time

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Gnocchi morbidi di zucca e patate, un piatto autunnale ricco di sapore e comfort. Perfetti con burro fuso o salse delicate per un gusto avvolgente!

Ingredients

• Pumpkin
  900 g
• Yellow potatoes
  400 g
• Rice flour
  350 g
• Semi-skimmed milk
  125 ml
• Butter
  50 g
• Parmigiano Reggiano DOP
  50 g
• Cornstarch (Maizena)
  12 g
• Eggs
  1 u (60 g)
• Black pepper
  to taste
• Nutmeg
  to taste
• Fine salt
  to taste
• Rosemary
  to taste

Procedure

0. Start by cleaning the pumpkin and potatoes. Don't throw away the peels, as they'll be used for the broth. Cut the potatoes into chunks and boil them for about 20 minutes in salted water. Meanwhile, cut the pumpkin and sauté it in a pan with a drizzle of oil, a pinch of salt, pepper, and rosemary until soft. Make a broth by adding the vegetable scraps, rosemary, and a pinch of salt to the water.

1. Once both the pumpkin and potato are soft, combine them in a bowl and mash with a potato masher or a fork. Add a pinch of salt, pepper, and the egg. Mix vigorously with a fork. Gradually add the flour. Mix until smooth.

2. Shape the dough into sausages and place them on a cutting board. Let it rest for half an hour in the refrigerator. Cut the dough into pieces and shape them into classic dumplings using a fork. Don't worry if the shape doesn't work; the technique will come with time. You can always adjust the density by adding more flour.

3. Fill a pot with salted water and add your strained broth. Bring to a boil. Meanwhile, prepare the fondue.

4. In a tall saucepan, gently melt a knob of butter. Pour the cornstarch into the saucepan, stirring regularly with a whisk to prevent lumps from forming. Continue stirring for a few minutes, then pour the hot milk into the saucepan and continue cooking over low heat. Once you have a thick, creamy sauce, add the grated Parmigiano Reggiano and stir until well combined.

5. Cook the gnocchi in boiling water until they float. Then drain them with a slotted spoon and toss them in the butter and rosemary. Complete the dish with the fondue!

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Creation date Mar 03, 2024

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