Name: Pumpkin Gnocchi with Ragù
Prep time: 180 min
Yield: 2
Cuisine: Italian
Ingredients: 18 oz pumpkin (12 oz cooked); 1 egg yolk; 3/4 cup all-purpose flour (1 1/2 cups for Nutrifree gluten-free pasta); 1 pinch salt; 1/4 teaspoon nutmeg; 7 oz ground beef; 6 tablespoons extra virgin olive oil; 1/2 onion; 1 carrot; 1 stalk celery; 1/2 cup dry white wine; 10 oz canned tomatoes; 10 oz tomato puree; salt; 1 clove; 1 sprig rosemary

Pumpkin gnocchi with ragù is a first course that is typically autumnal, perfect for many occasions. Pumpkin gnocchi are made without potatoes and are soft and tasty. The recipe I propose also includes a gluten-free version.

Difficulty: Very easy
Cost: Medium
Preparation time: 3 Hours
Portions: 2
Cooking methods: Stove
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

18 oz pumpkin (12 oz cooked)
1 egg yolk
3/4 cup all-purpose flour (1 1/2 cups for Nutrifree gluten-free pasta)
1 pinch salt
1/4 teaspoon nutmeg
7 oz ground beef
6 tablespoons extra virgin olive oil
1/2 onion
1 carrot
1 stalk celery
1/2 cup dry white wine
10 oz canned tomatoes
10 oz tomato puree
salt
1 clove
1 sprig rosemary

Tools

1 Kneading board
1 Baking tray
1 Pot
1 Food mill
1 Lid
1 Knife
1 Pan

Steps

Peel the carrot and onion. Chop with a knife along with the celery.
Add the chopped mixture to a pan with the oil, clove, and rosemary sprig and sauté over low heat in a pan.
When it has turned a nice golden color, remove the rosemary sprig and add the meat, stirring continuously to crumble it.
After 10 minutes, add the wine and let the alcohol evaporate.
Pass the canned tomatoes through the food mill and add them to the meat. Adjust the salt and cover with a lid.
Cook for 40 minutes, then add the tomato puree. Cover with the lid and cook for another 40 minutes.
Cut the pumpkin into slices and remove the seeds and inner filaments. Also, remove the outer skin. Cut it into thin slices about 0.8 inches (2 cm) thick and place it on a baking tray lined with parchment paper
Bake in a static oven at 392°F (200°C) for 15-20 minutes or in a fan oven at 356°F (180°C) for 10-15 minutes.
Sift the flour onto a kneading board and create a well. Mash the pumpkin with a potato masher. Adjust the salt. Add the egg yolk and nutmeg.
Quickly work the dough. Form a loaf and let it rest for about 10 minutes.
Take the dough, take a piece, and form a loaf. Cut the gnocchi about 0.6 inches (1.5 cm) thick.
Place them on a slightly floured tray.
Cook the gnocchi in plenty of salted water. Drain and dress with the ragù.
Serve with Parmesan or Grana cheese.