A main course today baked au gratin with typical autumn products: gnocchetti with mushrooms, bacon, and pumpkin béchamel sauce!
There are different varieties of PUMPKIN such as:
1) Spaghetti Pumpkin recommended for low-calorie diets
2) Hokkaido Pumpkin for making risottos, soups, creams
3) Butternut Violina Pumpkin for recipes from starters to desserts
4) Mini Kawaii Lady Pumpkin very versatile with 26 kcal per 100 g
5) Delica Pumpkin often used as filling for ravioli, tortelloni, and cappellacci
6) Iron Cup Pumpkin perfect for risottos and roasts
7) Turban Pumpkin excellent in soups and velvety soups
8) Muscade Pumpkin very tasty and good for risottos.
I chose pleurotus and chanterelle mushrooms, let’s say the ones available at the Pam supermarket near my home while the bacon is in strips and definitely tasty!
The idea of pumpkin béchamel is simple and I will use it in other kitchen preparations.
The gnocchi used today are the classic potato ones (read the recipe → https://blog.giallozafferano.it/asilannablu/gnocchi-di-patate/ ) but also pumpkin ones (read the recipe → https://blog.giallozafferano.it/asilannablu/gnocchi-di-zucca-gratinati/ )
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients GNOCCHETTI with mushrooms, bacon, and pumpkin béchamel
- 28 oz potato gnocchi
- 2 oz bacon (diced)
- 14 oz mushrooms (mixed)
- 1 1/4 cups béchamel sauce
- 1/4 glass dry white wine
- 1 1/2 oz Parmigiano Reggiano DOP (grated)
- 1 clove garlic
- 7 oz pumpkin (cooked and blended)
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools GNOCCHETTI with mushrooms, bacon, and pumpkin béchamel
#adv
- Saucepans
- Wok
- Spatulas
FOR PREPARING THE RECIPE GNOCCHETTI with mushrooms, bacon, and pumpkin béchamel
1) FOR this autumn recipe first, I brown the bacon in a skillet or wok without any added fat and as it is colored, I add the white wine and let the alcohol part evaporate.
2) Set aside and turn on the oven at 375°F static mode.
3) Blend and sieve the pumpkin then mix it well with the béchamel sauce, adjusting the mixture with salt and pepper.
4) In a pan put a drop of oil and a clove of garlic and add the cleaned mixed mushrooms making them sauté with the addition of fresh chopped parsley.
5) The mushrooms will release all the water they contain, and it will take about 10/15 minutes to complete the cooking on medium-high heat.
6) In a tall saucepan with boiling salted water, cook the gnocchi, adding them to the boiling water and draining them as soon as they rise to the surface.
7) At this point, put the gnocchi, mushrooms, bacon in a large bowl, and add the pumpkin béchamel sauce, adjusting the seasoning, mixing well to evenly flavor all the gnocchetti.
8) Place a little béchamel mixed with cooked and blended pumpkin on the bottom of the baking dish, then pour the potato gnocchi and add more béchamel to flavor this delicate autumn dish.
9) Sprinkle the gnocchetti with bacon and mushrooms with grated Parmigiano Reggiano and bake for about 20/25 minutes or depending on the characteristics of your oven.
10) Once cooked, let it rest for a few minutes and serve the individual plates and I can only wish you…
bon appétit!
Annalisa
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P.S. HAPPY BIRTHDAY ANDREA!
Annalisa says…
The pumpkin béchamel is delicious but as always you can use the classic béchamel without the blended pumpkin in the mixture!
FAQ (Questions and Answers)
WHAT ARE THE MOST USED MUSHROOMS IN COOKING???
1) CHAMPIGNON: available all year round and extremely versatile;
2) PORCINI: good raw, sautéed, dried;
3) CHANTERELLES: looks like a little trumpet and gives its best in simple preparations;
4) MORCHELLAS: found dried and fresh it is poisonous so it must be cooked and gives a delicate, almost sweet aroma;
5) PIOPPINI: perfect for preparations requiring long cooking like stews and roasts;
6) SHIITAKE: the excellence of oriental dishes with which you also prepare great soups.
