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Pumpkin gnocchi with white wild boar ragout
ingredients
servings
4
Salt
1 pinch
Eggs
1 unit
Grated cheese
3 spoons
Boar
500 grams
Pumpkin
600 grams
Type 00 wheat flour
200 grams
Pepper in grains
15 unit
Juniper berries
1 teaspoon
Garlic
2 wedges
Laurel
3 leafs
Sweet paprika
2 teaspoons
Chili powder
1 teaspoon
Fresh sage
5 leafs
Dry rosemary
1 sprig
Onions
2 unit
Carrots
2 unit
Classic granulated bouillon
2 teaspoons
Emmenthal cheese
a bit
Nutmeg
10 grams
Red wine
500 mL
White wine
500 mL
Pepper
10 grams
Extra virgin olive oil
1 spoon
first courses from Italy
Pumpkin gnocchi with white wild boar ragout
Pumpkin gnocchi with white wild boar ragout
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
First tasty dish with autumn ingredients
preparation
step 1
Let the wild boar marinate with peppercorns, red wine, white wine, rosemary, juniper berries, paprika, chilli pepper, sage, bay leaf, half onion, garlic for about 12 hours
step 2
After 12 hours, drain the meat from the marinade and cut it into cubes
step 3
In a skillet Fry the meat with chopped onion, carrot and some marinating flavor
step 4
Filter the marinade, use a little to blend the meat and then add the rest lengthened with water and granular broth
step 5
Season with salt and pepper and if desired add a chilli pepper and cook for about 2 hours
step 6
Meanwhile make the diced pumpkin and put it in the oven for 30 40 min at 180 degrees. After the necessary time, allow it to cool
step 7
A cold culture whisk it and put it in a bowl with pepper, salt, nutmeg, grated cheese, egg and flour (add more flour if necessary)
step 8
Once the dough has been created, form the gnocchi and let them rest
step 9
Cook the gnocchi by draining them as they rise to the surface
step 10
Serve the gnocchi with wild boar and a sprinkling of parmiggiano and grated emmenthal coarsely ..... good appetite !!
