Neapolitan carnival Lasagna
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Pumpkin gnocchi with gorgonzola and speck
ingredients
servings
3
Pumpkin
400 grams
Carrots
1 unit
Type 00 wheat flour
300 grams
Eggs
1 unit
Gorgonzola cheese
150 grams
Speck
100 grams
first courses from Italy
Pumpkin gnocchi with gorgonzola and speck
Pumpkin gnocchi with gorgonzola and speck
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple recipe for making gnocchi at home, with a tasty sauce: guaranteed success!
preparation
step 1
Clean the pumpkin and cut it into cubes of about 2-3 cm, put it in a pan covered with parchment paper, season with a little olive oil and salt and pepper and cook in the oven for 15 minutes at 200º
step 2
Meanwhile boil the water in a saucepan and add the clean carrot is cut in half
step 3
When the vegetables are cooked put them in a fairly large bowl and with a fork crush them until they are reduced to a pulp
step 4
In the bowl, add the egg and mix, then add the flour a little at a time, continuing to mix, adjust if necessary with salt
step 5
Put the water for the gnocchi to boil in a saucepan, salt it and when it comes to boil take a teaspoon of dough and then let it fall into the water with the help of another teaspoon
step 6
For the sauce cook the diced bacon in a pan with a little oil, then add the gorgonzola cut into pieces and melt it adding a little 'cooking water to get a creamy consistency
step 7
When the gnocchi come to the surface, take them with a skimmer and dip them in the pan of the sauce
