- Gnocchi with pumpkin they are a typical product of the culinary tradition valance, in fact the Mantuan pumpkin is a symbolic vegetable of the area. In this dish, I wanted to concentrate a mix of flavors and traditions of our country, especially the cuisine Lombard with pumpkin gnocchi and that Bell with classic seafood ...
Time of realization: 1 30 hours and minutes
Degree of difficulty (1 to 5): 2
Ingredients for the pumpkin gnocchi:
400 g of pumpkin pulp
200 g potatoes
150 g of flour (add as needed)
1 egg
Nutmeg to taste
Salt (a pinch)
Dressing for 2 people:
190 g of gnocchi
2 large prawns
10 prawns
Clams
Mussels
About 250 ml of coconut milk
2 fingers of cognac
1 shallot
Oil
Sale
Method
I washed and cut the pumpkin into pieces, put in a pan lined with parchment paper and baked for about 40 minutes, adjust for cooking until it becomes soft. Once cooked, I blended it in a mixer to obtain a puree.
In the meantime I boiled the potatoes; after cooking I peeled and crushed them with the appropriate tool.
Ready the ingredients I made the dough, I formed cylinders of about 15 cm and I cut them into pieces of about 2 cm.
I left the gnocchi to rest and I cleaned the prawns by removing the intestine on the back and I cut them into pieces, leaving some whole to decorate the dish.
After cleaning and rinsing the mussels and clams well, I put them in a pan with a lid and kept them on the stove until the mussels opened. I have filtered their cooking water and shelled them. I then chopped the shallot and put it to fry with a drizzle of oil; as soon as it was golden, I added the prawns and cooked them for a few minutes, blending in the cognac; when the alcohol evaporated, I added the mussels, shelled clams and coconut milk; I seasoned with salt and left to cook until the coconut milk reduced and thickened.
I cooked the gnocchi, I lifted them from the pot with a slotted spoon after a few minutes that they came to the surface and I poured them into the pan with the sauce, making them sauté for a few minutes and letting them flavor. I served using a pastry ring and decorating with prawns.
Finally a light sprinkle of pepper.
The recipe was made by Amerigo Morgia.
based on 4 Review (s)
