Servings:
6
INGREDIENTS
- - 1,30 kg of white potatoes
- - 300 g of wheat flour type 00
- - nutmeg
- - salt
- - 250 g of pumpkin
- - 150 g of pistachios
- - 80 g of smoked cheese
- - 1 leek
- - 1 tablespoon of parsley
- - ½ clove of garlic
- - oil
INSTRUCTIONS
- Proceed as for the traditional gnocchi and prepare the dough. Once ready, add the pistachios and add the finely chopped parsley and garlic.
- Peel and finely slice the leek and sauté for 10 minutes along with 4 tablespoons of olive oil, add the diced pumpkin, salt, cover and cook for 15-20 minutes on medium-low heat. Whisk it, stretching with a few tablespoons of hot water to get a fairly smooth sauce.
- Boil the gnocchi, drain and lay them on the plates and cover with the sauce and the smoked cheese, grated coarsely.
