Pumpkin gnocchi with bacon and mozzarella is a suggestion on how to dress this wonderful dish, rich in taste and at the same time delicacy, enhanced by a tasty seasoning.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 28 oz gnocchi (pumpkin)
- 10 oz smoked bacon (diced)
- 3 oz cheese (string)
- 2 tbsps Parmigiano Reggiano DOP (grated)
- 2 tsps coarse salt
Preparation
For the preparation of pumpkin gnocchi, click here. The doses are exactly as you will find in the link.
Put plenty of water in a pot, as it boils add the salt and throw in the pumpkin gnocchi. In a pan, sauté the bacon.
As soon as the gnocchi rise to the surface (it will take only a few minutes), collect them with a slotted spoon and put them directly in the pan with the seasoning. Add the cheese cut into small cubes and sauté to flavor. If it is too dry, add some cooking water.
Serve with a sprinkle of grated Parmesan cheese.
Notes
Pumpkin gnocchi have a slightly soft dough, but don’t worry, as soon as you put them in boiling water they will harden, the important thing is to stir them gently.
You can use mozzarella if you want, but it is more watery than string cheese (the kind used for pizza).
For the recipe of pumpkin gnocchi, click here, keeping exactly the doses indicated in the recipe.
If you enjoyed the Pumpkin Gnocchi with Bacon and Mozzarella, try the other gnocchi first courses:
Beetroot Gnocchi stuffed with Emmenthal
Salmon Gnocchetti in Brisé Pastry Baskets
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