A baked pasta dish today with typical autumn products: gnocchetti with mushrooms, bacon, and pumpkin béchamel!

There are different varieties of SQUASH such as:

1) Spaghetti Squash suggested for low-calorie diets

2) Hokkaido Squash for risottos, creams

3) Butternut Violina Squash for recipes from appetizers to desserts

4) Mini Kawaii Lady Squash very versatile with 26 kcal per 100 g of flesh

5) Delica Squash often used as filling for ravioli and tortelloni

6) Iron Cup Squash perfect for risottos and roasts

7) Turban Squash excellent in soups and creams

8) Musk Squash very flavorful and good for risottos.

For the mushrooms, I chose pleurotus and chanterelles, let’s say those available at the Pam supermarket near my house, while the bacon is sliced and quite tasty!

The idea of pumpkin béchamel is simple and I will use it in other kitchen preparations.

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

The gnocchi used today are the classic potato ones (read the recipe → https://blog.giallozafferano.it/asilannablu/gnocchi-di-patate/ ) but also the pumpkin ones (read the recipe → https://blog.giallozafferano.it/asilannablu/gnocchi-di-zucca-gratinati/ )

GNOCCHETTI-with-mushrooms-bacon-and-pumpkin-bechamel-sauce

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)
10 oz béchamel sauce
1/4 cup dry white wine
1/3 cup Parmigiano Reggiano DOP (grated)
1 clove garlic
7 oz pumpkin (cooked and pureed)
to taste salt
to taste pepper
to taste chopped parsley

Tools GNOCCHETTI with mushrooms bacon and pumpkin béchamel

#adv

Casseroles
Wok
Spatulas

FOR THE PREPARATION OF THE GNOCCHETTI RECIPE with mushrooms bacon and pumpkin béchamel

1) FOR this autumn recipe first, I brown the bacon in a pan or wok without any added fat and once it’s colored, I add the dry white wine and let the alcohol evaporate.

2) Set aside and preheat the oven to 375°F static mode.

3) Puree and strain the pumpkin, then mix it well into the béchamel sauce, seasoning the mixture with salt and pepper.

4) In a pan, add a little oil and a clove of garlic, then add the cleaned mixed mushrooms, making them sautéed with the addition of fresh chopped parsley.

5) The mushrooms will release all the water they are rich in, and it will take about 10/15 minutes over medium high heat to finish cooking.

6) In a tall-edge saucepan with boiling salted water, cook the gnocchi, dropping them into the boiling water and draining them as soon as they rise to the surface.

7) At this point, I put the gnocchi, mushrooms, bacon in a large bowl, add the pumpkin béchamel, and adjust the seasoning, mixing well to flavor all the gnocchetti.

8) Place a little béchamel mixed with cooked and pureed pumpkin at the bottom of the baking dish, then pour in the potato gnocchi and add the béchamel until this delicate autumn dish is seasoned.
9) Sprinkle the baking dish of gnocchetti with bacon mushrooms with grated Parmigiano Reggiano and bake for about 20/25 minutes or depending on the characteristics of our kitchen oven.
10) Once cooked, let it rest for a few minutes and assemble the individual plates and I just have to wish you…
enjoy your meal!
Annalisa

BACK TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI

Do you like my recipes? Then follow me on INSTAGRAM and on the blog’s fan-page on Facebook to not miss any recipe or special and comment with me on the various preparations!!!

P.S. HAPPY BIRTHDAY ANDREA!

Annalisa says…

The pumpkin béchamel is delicious, but as always you can use the classic béchamel without pureed 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: it looks like a little trumpet and shines in simple preparations;

4) MORELS: found dry, fresh it’s toxic and must be cooked, providing a delicate almost sweet aroma;

5) PIOPPINI: perfect in preparations requiring long cooking like stews and roasts;

6) SHIITAKE: the excellence of oriental dishes, also used for great soups.