Delicate pumpkin gnocchi combine with the creaminess of taleggio, creating an enveloping contrast with the crispiness of savory speck. An autumn dish full of flavor, perfect for indulging in cooler days. Ideal for those seeking a balance between sweetness and intensity of flavors
Bake the pumpkin in a ventilated oven at 180 degrees with a pinch of salt for 45 minutes or until perfectly cooked
Tip:
Cooking time depends on the thickness of the pumpkin; it should be moist and very soft
2
Once cooked, remove the skin and seeds, then set it aside to cool. Once cooked and cleaned, you will have about 500g of pumpkin pulp
Tip:
It is very important to let it cool before kneading, as it will dry out and require less flour
3
Knead the pumpkin with the flour and a pinch of salt, adding the flour a little at a time (add more if necessary); the dough should be very soft but workable
4
On a generously floured cutting board, shape the gnocchi to the desired size
5
Cut the speck into strips or cubes and sauté in a large pan over medium heat. Once crispy, remove and blend in a blender, then set aside
Tip:
If you want to decorate the dish, set aside a few whole crispy speck strips
6
Put a large pot of salted water on the stove and bring it to a boil
7
In the same pan where the speck was cooked, add the taleggio, some cooking water, a few sage leaves, and half of the minced speck. Heat over low heat until everything is melted and perfectly blended, then turn off the heat
8
Drop the gnocchi into the boiling water; as soon as they float, drain them and transfer them to the pan with the taleggio cream. Sauté over medium heat until they have fully absorbed the cream, then plate with a sprinkle of speck and a sage leaf
Cost
Aside from the cheese, there aren’t many other noteworthy ingredients in terms of price. Each portion certainly costs less than 3 euros
Health
I really can't call this a heavy dish. Yes, there’s some cheese and some speck, but I would definitely place it among the healthy and everyday recipes
4.8
Rate
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