Ricetta GNOCCHI DI ZUCCA (ripieni e non)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free while Grana Padano is a more affordable cheese option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Boil the potatoes until soft and then mash them.

Cook the pumpkin until tender and mash it.

In a bowl, combine the mashed potatoes, pumpkin, flour, egg, and salt to form a dough.

Roll the dough into small pieces and fill them with taleggio cheese to make gnocchi.

Dust the gnocchi with flour to prevent sticking.

In a pan, heat olive oil and sauté the garlic until fragrant.

Add the cardoncelli mushrooms and cook until tender.

Add butter and bay leaves to the mushroom mixture, cooking until the butter is melted.

Cook the gnocchi in boiling water until they float, then drain them.

Toss the gnocchi with the mushroom sauce and add reserved pasta water if needed.

Serve the gnocchi topped with crispy guanciale, grated cheese, pistachio crumbs, and rosemary leaves.

Cooking Techniques

Spice Level:

Dietary

Allergens