Pumpkin Gnocchi on Purple Potato Cream
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mantovana pumpkin | 400g |
| Red potatoes | 400g |
| All-purpose flour | 320g |
| Egg | 1 |
| Purple potatoes | 400g |
| Shallot | 1 |
| Extra virgin olive oil | 2 tbsp |
| Water | as needed |
| Lemon juice | ½ |
| Salt | to taste |
| Hazelnuts | to taste |
| Butter | 120g |
| Sage leaves | to taste |
Instructions:
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Prepare the Pumpkin Gnocchi:
Begin by boiling the red potatoes. Keep the skins on and remove any seeds inside. Let the potatoes cook for about 20-25 minutes; cooking time may vary depending on the type and size of the potatoes. Make sure they are tender before draining them.
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Make the Purple Potato Cream:
Peel and chop the shallot into eight pieces. Peel the purple potatoes and cut them in half lengthwise, then slice into thin wedges. Heat a tablespoon of olive oil in a saucepan, then add the shallots and potatoes. Season with salt and cover with a lid. Once softened, transfer the mixture to a blender and puree until smooth. Add the juice of half a lemon and a tablespoon of olive oil, then mix and set aside. -
Prepare the Gnocchi Dough:
While the potatoes and pumpkin are cooking, start on the gnocchi dough. Once the pumpkin is tender, drain it and place it in a colander to remove excess moisture. Do the same for the red potatoes once they are cooked.On a flat surface, spread the flour in the shape of a well (fontana). Mash the warm potatoes and pumpkin in the center. Add the egg and begin mixing with your hands. Continue kneading until the dough is smooth and uniform.
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Shape the Gnocchi:
Take a portion of the dough and roll it into a long log or “bigolo.” Cut into small pieces, then gently roll each piece along the tines of a fork to create the traditional gnocchi shape. Place them on a tray dusted with flour to prevent sticking. -
Cook the Gnocchi:
Bring a large pot of salted water to a boil. While waiting for it to boil, roughly chop the hazelnuts and toast them in a pan until golden brown. Once the water is boiling, gently drop the gnocchi into the pot. Cook until they rise to the surface. -
Prepare the Butter Sauce:
In a separate pan, melt the butter with the sage leaves. Once the gnocchi are cooked and rise to the surface, remove them from the water and transfer them to the butter sauce. Continue until all the gnocchi are added, stirring to coat them with the sage butter. -
Reheat the Purple Potato Cream:
While finishing the gnocchi, reheat the purple potato cream. You can add a splash of milk or cream if necessary to adjust the consistency. -
Serve:
To plate, place a ladle of the creamy purple potato mixture on each plate. Top with a portion of the gnocchi and sprinkle with toasted hazelnuts. Serve hot for a delightful, comforting dish.
Enjoy this vibrant and delicious pumpkin gnocchi on a bed of creamy purple potato goodness, enhanced by the warmth of sage butter and the crunch of toasted hazelnuts!
