Chestnut gnocchi with pumpkin and speck
- Difficulty: Average
- Prep time: 40 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Ladies and gentlemen, autumn is served! To best enjoy the unmistakable flavors of this season, here's a must-try first course: chestnut gnocchi with pumpkin and speck. It's a simple variation of ricotta gnocchi enriched with chestnut flour to obtain soft and rustic gluten-free gnocchi.
These homemade gluten-free chestnut gnocchi are perfect to pair with a creamy and tantalizing sauce like the one proposed here, which includes the unmistakable touch of gorgonzola. Pumpkin and speck, after all, often go hand in hand, and once again, you will be delighted by this inviting combination.
Try the chestnut gnocchi with pumpkin and speck yourselves, and then let yourself be tempted by other autumn gnocchi recipes, such as:
- Pumpkin gnocchi with taleggio sauce
- Speck and walnut gnocchi
- Speck gnocchi with parmesan fondue
INGREDIENTS
- For the chestnut gnocchi
- Cow's milk ricotta cheese 1 cup (250 g)
- Gluten free chestnut flour 1 ¼ cup (150 g)
- Eggs 1
- Nutmeg to taste
- Fine salt to taste
- For the sauce
- Delica pumpkin 1.1 lbs (500 g) - (to be cleaned)
- Speck 3.5 oz (100 g)
- Gorgonzola cheese 3.5 oz (100 g)
- Rosemary to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Chestnut gnocchi with pumpkin and speck
To prepare the chestnut gnocchi with pumpkin and speck, start with the gnocchi dough: in a bowl, combine the ricotta 1, the chestnut flour 2, and the egg 3.
Add the nutmeg 4 and salt 5, then mix with a spoon 6.
Transfer the mixture onto a work surface dusted with chestnut flour and continue to work it 7 until you obtain a soft, homogeneous, and slightly sticky dough 8. Divide the dough into smaller portions 9.
Form rolls 10, then cut them into pieces about 3/4 inch 11. Set the gnocchi aside 12 and prepare the sauce.
Clean the pumpkin of seeds and internal fibers 13, then remove the skin and cut 10.5 oz of pulp into evenly sized cubes 14. Cut the speck into strips 15.
Heat the oil in a pan, add the speck 16, and sauté over low heat for a couple of minutes 17, then add the pumpkin 18.
Cook over medium heat for 10-15 minutes, stirring occasionally 19. In the meantime, bring a pot of salted water to a boil to cook the gnocchi. When the pumpkin becomes soft, lower the heat and add the gorgonzola 20, then add a ladle of hot water 21. Mix well to combine.
Cook the gnocchi in the boiling salted water 22. As soon as they float to the surface, drain them and transfer them to the pan with the sauce 23. Flavor with rosemary 24.
Gently stir over low heat 25 to combine the gnocchi with the sauce 26. Plate and serve your chestnut gnocchi with pumpkin and speck, garnishing with rosemary as desired 27!