Photo: ricette.giallozaggerano.it

Presentation

First course based on gnocchi prepared with potatoes, pumpkin, eggs, 00 flour and salt and seasoned with cabbage, speck. garlic, wine vinegar, salt, extra virgin olive oil and a sauce of Grana Padano PDO, pepper, thyme and cream.

Ingredients

Serves 4

For the gnocchi

380 g (13.40 oz) red potatoes

690 g (24.34 oz) whole Delica pumpkin (squash)

1 egg

150 g (5.29 oz) Italian “00” flour

Fine salt, to taste

For the dressing

400 g (14.11 oz) red cabbage

100 g (3.53 oz) speck (smoked cured ham)

30 g (1.06 oz) white wine vinegar

1 garlic clove

Fine salt, to taste

Extra virgin olive oil, to taste

For the Grana Padano sauce

150 g (5.29 oz) Grana Padano PDO

Black pepper, to taste

4 sprigs of thyme

180 g (6.35 oz) fresh liquid cream (heavy cream)

Method

Boil the potatoes in plenty of salted water for 30-40 minutes depending on their size

If you prefer, you can also decide to cook the potatoes in the oven whole and in their skins, so that they lose excess water and then empty them with a spoon to remove the pulp useful for the recipe.

You can let them cool once ready.

While the potatoes are cooking, take the pumpkin, remove the seeds and skin and cut into slices.

Place them on a baking tray covered with parchment paper.

Bake them in a convection oven at 180 ° C for 20 minutes until they begin to dry slightly

After the necessary time, turn off the oven and take the pumpkin out of the oven.

Sift the flour, mash the potatoes in the middle, creating a hollow in the flour.

Also pass the pumpkin through a potato masher and pour the puree over the dough. Add the egg and salt and knead to obtain a compact dough.

Take a portion of the dough and form a loaf

Cut it into small bite-sized pieces about 1.5-2 cm.

Repeat the operation until all the dough is finished.

Pass the gnocchi one by one on the tines of a fork to give the typical streaks.

Arrange the gnocchi on a floured cloth.

Finely chop the red cabbage.

In a pan, heat a drizzle of oil with a clove of garlic

Add the cabbage and cook for about 5 minutes.

Deglaze with vinegar and let it evaporate.

Add salt and pepper and continue cooking for another 5 minutes.

At the end of cooking, remove the garlic.

Cut the speck into thin strips.

In another pan, sauté the speck for a few minutes.

Meanwhile, put a pot full of water on the stove and salt to the boil

While the water is boiling, prepare the parmesan sauce: heat the cream in a saucepan

Pour in the grated Grana Padano PDO.

Cook over medium heat, stirring until the cheese has melted completely.

Blend the sauce

Flavor with thyme leaves and pepper.

Cook the gnocchi for a few minutes.

Transfer the Grana Padano sauce to a large pan

As the gnocchi rise to the surface, drain them directly into the pan with the sauce.

Pour in the sautéed red cabbage.

Stir

Serve the gnocchi garnishing the plates with crispy speck

Allergens

Wine vinegar: presence of sulphites

Garlic: very rare cases of garlic reactivity reported

Cabbage: possible reaction in case of allergy to birch or spices

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Grana Padano PDO: milk allergens

Extra virgin olive oil: unusual allergy; intolerance not described

Cream: presence of lactose and milk proteins

Potatoes: possible individual intolerance; possible reactivity in case of allergy to Gramineae, Birch, Parietaria

Pepper: possible cross-reactivity in case of intolerance to spices

Thyme: possible reactivity in case of sensitivity to spices

Egg: included among the allergens in EU Regulation 1169/2011

Pumpkin: possible cross-reaction in case of allergy to Artemisia and Composite

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Wine vinegar: it is rich in grape polyphenols which make it an antioxidant food capable of strengthening the immune system, fighting the harmful action of free radicals, but also keeping blood sugar levels under control thanks to the presence of acetic acid and reducing blood pressure.

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Cabbage: rich in vitamins A and K that help the liver in purification activities and powerful natural anti-inflammatory, able to prevent and alleviate inflammatory and heart diseases. Also suitable for nephropathics. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Grana Padano PDO: useful for the proper functioning of the liver

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Potatoes: rich in carotenoids and vitamin C, the antioxidant par excellence that fights free radicals and supports the immune and cardiovascular systems. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Pepper: contains piperine, a powerful antioxidant;  It improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with problems

Thymus: has a favorable action on liver function (cholagogue or choleretic) and diuretic due to the action of chlorogenic and caffeic acids

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Pumpkin: rich in carotenoids that promote the functionality of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Safety / Intended use

Product also intended for subjects with:

1. Diarrhea
2. Nausea and vomiting
3. Mucosites, with regard to the degree of acidity

In case of Dysphagia (problems with chewing and swallowing) administer only if into small, soft pieces.