Pumpkin & guanciale gnocchi

Today I feel like something delicious!

On a scale of 1 to 10, I believe we’ll reach the top with this mouth-watering recipe!

If we consider that yesterday I had a vegetable soup (which I know it’s very very good for our health), I suppose I’m obliged to recover calories with satisfaction.

And if you are lucky enough (like me) and find a bag into the freezer with authentic Roman guanciale, well the day can only continue at its best!

SERVES 4 PEOPLE

READY IN 50’

INGREDIENTS:

1 lb 8 oz potatoes ( better floury white potatoes)

Water

7 oz all-purpose flour

1 egg, beaten

2-3 pinch salt

All-purpose flour + semolina to taste (for the pastry board)

¼ onion

1 teaspoon extra virgin olive oil

1 tablespoon Guanciale, cubed

Rosemary to taste

½ potato

3,5 oz pumpink (butternut)

1 cup hot water

Salt to taste

1 teaspoon butter

Water and coarse salt to taste

Guanciale to taste

Rosemary to taste

STEP 1: MAKE GNOCCHI

Deep unpeeled potatoes in cold water and boil them for about 40 minutes (in the meanwhile follow step 2!).

When potatoes will be ready:

Place all-purpose flour on the pastry board, add hot mashed potatoes (peeled), beaten egg and salt. Knead quickly and add other all-purpose flour only if necessary.

On a floured surface, shape small portions of the dough into long “snakes” and cut them into little pieces.

To make real italian gnocchi place each of them on a fork and press it on it to make it wrinkled!

Then sprinkle gnocchi with all-purpose flour + semolina.

STEP 2: MAKE THE PUMPKIN SAUCE

Slice the onion and gently fry in a non-stick pan twith oil, chopped Guanciale, rosemary and sliced potato. Brown for 1 minute.

Cube the pumpkin removing the external peel and internal filaments and seeds. Add cubed pumpkin and water to the pan and cook covered with a lid for ab. 10 minutes.

5 minutes before turning the heat off, add salt and butter and mix.

Blend the mixture to get a velvety cream (if necessary add hot water to taste).

STEP 3: COOK GNOCCHI

Cook gnocchi in boiling salted water for 2-3 minutes after they’ve risen the top, then drain them.

STEP 4: BROWN GUANCIALE

While gnocchi arecooking, you can make guanciale crispy , just cutting it into cubes and cooking it in a non-stick pan over medium heat without adding anything.

STEP 5: ADD THE SAUCE

Add gnocchi to the pumpkin sauce and decore with guanciale and rosemary.