The pumpkin gnocchi with ragù is a first course typically autumnal to bring to the table on many occasions. The pumpkin gnocchi are prepared without potatoes and remain soft and tasty. The recipe I propose also includes a gluten-free version.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 3 Hours
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pumpkin (12.3 oz cooked)
- 1 egg yolk
- 3/4 cup all-purpose flour (1.5 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
- 1/4 cup dry white wine
- 10.5 oz peeled tomatoes
- 10.5 oz tomato sauce
- salt
- 1 clove
- 1 sprig rosemary
Tools
- 1 Work surface
- 1 Baking tray
- 1 Pot
- 1 Food mill
- 1 Lid
- 1 Knife
- 1 Saucepan
Steps
Peel the carrot and onion. Chop with a knife along with the celery.
Add the sauté to a saucepan with the oil, clove, and rosemary sprig and brown it over low heat in a saucepan.
When it has turned a nice golden color, remove the rosemary sprig and add the meat, stirring continuously to break it up.
After 10 minutes, add the wine and let the alcohol evaporate.
Pass the peeled tomatoes through the food mill and add them to the meat. Adjust with salt and cover with a lid.
Cook for 40 minutes then add the tomato sauce. Cover with the lid and cook for another 40 minutes.
Cut the pumpkin into slices, removing the seeds and internal filaments. Also remove the outer skin. Cut it into thin slices about 3/4 inch and place it on a baking tray lined with parchment paper
Bake in a static oven at 392°F for 15-20 minutes or in a fan oven at 356°F for 10-15 minutes.
Sift the flour on a work surface and create a well. Mash the pumpkin with a potato masher. Adjust with 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 again, take a piece and form a log. Cut the gnocchi into pieces of about 0.6 inches.
Place them on a slightly floured tray.
Cook the gnocchi in plenty of salted water. Drain them and dress with the ragù.
Serve with Parmesan or Grana cheese.
ATTENTION: refer to the Italian Celiac Association’s guide and carefully read the ingredients to ensure they do not contain gluten contamination
Advice
The gnocchi can be stored raw for 1 day in the refrigerator or can be frozen and cooked directly in boiling water. Once frozen, they can be placed in food bags.
The dish already dressed can be stored for 3 days in the refrigerator. It can then be reheated in the microwave, in a pan adding a little water, or in a bain-marie.
The dish already dressed can be stored for 3 days in the refrigerator. It can then be reheated in the microwave, in a pan adding a little water, or in a bain-marie.
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