The GNOCCHI WITH PUMPKIN CREAM, PRAWNS AND PECORINO are a very indulgent first course that marries land and sea traditions, perfect to serve at a lovely autumn or winter lunch for gourmet friends. It is, in fact, a simple dish to prepare, but it combines aspects that make it especially interesting and enjoyable to the palate. The fairly firm potato gnocchi pair wonderfully with the enveloping, sweet pumpkin cream, while pecorino adds aroma and saltiness.
The prawns, flavored with brandy, complete the dish by adding meatiness and complexity to the flavor. From experience, I suggest using Mantovana pumpkin for this recipe, as it has a richer flavor compared to other squash varieties. You’ll see (and taste) how delightful it is…
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs potatoes
- 1 2/3 cups all-purpose flour (00 flour)
- 1 egg (medium)
- to taste salt
- 2 1/2 cups Mantovana pumpkin (cubed)
- Half yellow (golden) onion
- 1 cup milk
- 2 cups water
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 12 large prawns
- 1 clove garlic
- 1/4 cup brandy
- to taste salt
Steps
Place the washed potatoes in a pot, cover with cold water and boil them for 25 minutes or until tender. Drain them, peel them while still hot and pass them through a potato ricer.
Combine them with the flour, the beaten whole egg and a pinch of salt. Knead quickly to form a firm dough.
Taking small portions at a time, form little rolls, cut them into many pieces about 3/4 inch long and roll them over a grater from bottom to top, pressing slightly.
This working gives the gnocchi their characteristic texture that helps the sauce adhere better to the surface.
First cut the pumpkin into pieces and, after sautéing the onion in the oil, add the pumpkin. Season with salt and pepper and pour in the milk and the water.
Cook for 30 minutes until the pumpkin is tender and the liquid has reduced.
At this point, using an immersion blender or, if you prefer, a countertop blender, emulsify for 2 minutes until you obtain a dense, velvety cream.
In a small pan, sauté one clove of garlic with a little oil and add the prawns, peeled and deveined. Lightly toast them and deglaze with the brandy.
In a pot bring the water to a boil, salt it and add the gnocchi. Cook them for 4 minutes until they float to the surface.
Once ready, dress them with the pumpkin cream and plate. Place 3 crispy prawns on top, sprinkle with grated pecorino and a dusting of finely chopped arugula or parsley.
