Pumpkin Gnocchi with Grana Padano, Red Cabbage & Crispy Speck

Pumpkin Gnocchi with Grana Padano, Red Cabbage, and Speck

Category: Pasta Dishes
Servings: 4

Ingredients

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Instructions

To prepare the Pumpkin Gnocchi with Grana Padano, Red Cabbage, and Speck, start by boiling the red potatoes in plenty of salted water for 30-40 minutes, depending on their size. Once they are tender, place them on a baking sheet lined with parchment paper. Roast the potatoes in a convection oven at 180°C (356°F) for about 20 minutes until they begin to slightly dry out. This step will help ensure that the pumpkin doesn’t release excess water when making the gnocchi, and you’ll end up with approximately 350g of cooked pumpkin.

After roasting, turn off the oven and remove the pumpkin. Sift the flour onto a clean work surface and create a well in the center. Pass the cooked pumpkin through a potato ricer and add it to the flour mixture. Add the boiled potatoes, crushed, and combine everything together into a rough dough.

Next, add the egg and a pinch of salt. Knead the dough until it becomes smooth and compact. Take a portion of the dough and roll it into a log shape. Cut the log into small pieces, about 1.5–2 cm in size. Continue this process until all the dough is used up. To create the classic gnocchi shape, roll each piece over the tines of a fork or use a gnocchi board to make the ridges. Lay the gnocchi out on a floured tea towel and set them aside.

Thinly slice the red cabbage. In a large pan, heat a drizzle of olive oil with a whole garlic clove. Add the cabbage and season with salt and pepper. Continue cooking for about 5 minutes, then remove the garlic and set the cabbage aside.

Next, slice the speck into thin strips. In another pan, sauté the speck until it becomes crispy. Meanwhile, fill a large pot with salted water and bring it to a boil to cook the gnocchi.

While the water is heating, make the Grana Padano sauce: In a small saucepan, heat the fresh cream over medium heat. Once warmed, add the grated Grana Padano DOP cheese and stir until the cheese melts completely. Blend the sauce with an immersion blender to achieve a smooth, silky texture. Add fresh thyme leaves to infuse the sauce with an aromatic touch.

Once the water is boiling, drop the gnocchi into the pot. As soon as they rise to the surface, remove them with a slotted spoon and transfer them to a large pan.

Pour the Grana Padano sauce over the gnocchi, then add the sautéed red cabbage. Stir everything together to combine, ensuring the gnocchi are well coated with the sauce.

Serve the gnocchi hot, garnished with the crispy speck on top. Enjoy this comforting dish with the rich flavor of Grana Padano, the earthy sweetness of pumpkin, and the crunchy, savory notes from the red cabbage and speck.

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Nutritional Information (Per Serving)

This dish is a delightful mix of comforting flavors, and the rich cream sauce pairs wonderfully with the slight crunch of the cabbage and the smoky speck. Perfect for a cozy meal with family or friends!