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’
1 lb 8 oz potatoes ( better floury white potatoes)
7 oz all-purpose flour
1 egg, beaten
2-3 pinch salt
All-purpose flour + semolina to taste (for the pastry board)
1 teaspoon extra virgin olive oil
1 tablespoon Guanciale, cubed
Rosemary to taste
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.
#getBready & enjoy your meal