GNOCCHI di ZUCCA con GUANCIALE e GORGONZOLA - Ricetta FACILE e BUONISSIMA

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.

Preheat the oven to 220°C (428°F).

Cut the pumpkin into pieces, leaving the skin on, and place it on a baking sheet.

Drizzle with olive oil and sprinkle with salt.

Roast the pumpkin in the oven for about 50 minutes until tender.

Once the pumpkin is roasted, let it cool slightly, then scoop out the flesh and mash it.

In a mixing bowl, combine the mashed pumpkin with 3-4 tablespoons of flour and 1 egg.

Knead the mixture until it forms a dough, adding more flour if necessary until it’s not too sticky.

Let the dough rest for 10 minutes.

Bring a large pot of salted water to a boil.

Roll the dough into ropes and cut into pieces to form gnocchi.

Add the gnocchi to the boiling water and cook until they float to the surface, about 2-3 minutes.

Remove the gnocchi with a slotted spoon and drain.

In a skillet, heat a small amount of butter and add the cooked guanciale, cooking until crispy.

In the same skillet, add the gorgonzola and a bit of the cooking water from the gnocchi to create a creamy sauce.

Toss the gnocchi in the skillet with the gorgonzola sauce and guanciale until well coated.

Serve garnished with additional gorgonzola and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens