Directions
Speaking of gnocchi, we immediately imagine them made with potatoes, but from the Trentino canederli to the Sardinian gnocchi, the ingredients are many, and the combinations are infinite.
Gnocchi is an ancient dish of humble origin, the triumph of simplicity in the kitchen. Still, it is challenging to remain indifferent in front of a plate of steaming gnocchi, softly piled up, and so here is a version with pumpkin, the winter vegetable of a thousand faces.
Here in our trattoria, we prepare them as Tyrolean spaetzle and therefore you need the specially made grater tool.
An enveloping taste will invade the whole palate, and the effervescence of a good Pignoletto (or Lambrusco) from our land will perfectly balance the sweet tendency of the pumpkin.
Even the most skeptical will be fascinated. Here’s how to prepare pumpkin gnocchi with smoked provolone.
Ingredients for pumpkin gnocchi with smoked provolone cheese
8 servings
- 600 grams of baked pumpkin
- 300 grams of flour
- 3 eggs
- 2 chopped shallots
- 100 grams of butter
- 10 grams of salt
- 10 grams of 0pepper
- 10 grams of nutmeg
- 120 grams of smoked provolone
How to prepare pumpkin gnocchi with smoked provolone
Peel the pumpkin, cut it into large pieces and bake in the oven in a greased pan.
Meanwhile, blend the butter kept at room temperature, add the shallot, salt, and pepper, and mix.
When the pumpkin is cold, mash it in a blender adding flour, eggs, salt, pepper, and nutmeg.
Blend until you get a smooth cream. Put a pot of water on the fire; when it boils, add salt and throw in the batter obtained by passing it through the appropriate grater.
Drain the gnocchi obtained and put them in a pan for a moment with the shallot butter. Pour into plates and coarsely grate the smoked provolone on top. What a perfume!
Cooking Tips
If you prefer to prepare traditional pumpkin gnocchi, put some flour on a pastry board, make long strips of dough, roll them up and cut with a knife.
If you feel particularly greedy, put the dumplings in a baking dish and add a few slices of bacon and broil for 2 minutes.
Which wine to pair with pumpkin gnocchi with smoked provolone?
We fly to France for the pairing and choose a Chenin Blanc from the Loire: fresh, fruity, and dynamic, perfect for the sweet and smoky flavor of the dish. If you want to combine a sparkling wine to degrease the dish with bubbles, Prosecco, Champagne, or Franciacorta are excellent.
If you prefer to combine a cocktail, Margarita’s fresh and aromatic taste is perfect for the sweet-smoky combination of the dish.
Recipe Courtesy of Miss Ambra Lenini, Antica Osteria del Vicolo.
