CHESTNUT GNOCCHI ON PUMPKIN CREAM AND BACON, WITH BALSAMIC VINEGAR

GLUTEN FREE - LACTOSE FREE

Delicious autumn gnocchi!

Perfect for a meal with friends!

INGREDIENTS FOR 4 PEOPLE

Gnocchi

1 kg potatoes

1 egg

100 g rice flour

300 g chestnut flour

A pinch of salt

Pumpkin cream

200 g pumpkin

A sprig of rosemary

A pinch of pink pepper

A drizzle of oil

Finishing touch

100 g sweet bacon

A drizzle of Balsamic Vinegar Via Bonacorsa 60 (buy it here)

PREPARATION TIME

20 minuts

COOKING TIME

45 minuts

Click here fore the video-recipe

Place the potatoes in a pot and boil them for 30 minutes. [1] Then mash them while they are still hot. [2]. Don't bother peeling them, all the peel will remain in the potato masher.

Add the egg, [3], flours [4], salt and work the dough with your hands to make it smooth [5]. But be careful not to overwork it, you could end up with very hard gnocchi. Now cover it and start making your gnocchi. [6]

Help yourself with a fork to make the classic ridge, pressing each individual gnocco onto the tines of the fork. [7]

Cut the pumpkin into pieces and place it in a baking dish with rosemary, olive oil, pink pepper and salt. [8] Cook in the preheated oven for 15 minutes at 220 degrees.

Once cooked, mash or blend to a cream and put it aside for a moment. [9]

Now cook the gnocchi in boiling water and drain them as soon as they rise to the surface [10].

Meanwhile, put the bacon in a frying pan to make it nice and crispy. [11]

Arrange the pumpkin cream [12], gnocchi [13] and crispy bacon on a plate [14].

Now add a drizzle of Balsamico Via Bonacorsa 60 [15].

👉🏻 Buy now Balsamico Via Bonacorsa 60

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