Pumpkin Gnocchi on Purple Potato Cream

Pumpkin gnocchi on purple potato cream is a colorful and tantalizing dish that combines the sweetish flavor of pumpkin with the unique color of purple potatoes. Here’s the recipe.

Ingredients

• 500 g of cleaned pumpkin
• 200 g of flour, plus extra for working the dough
• 1 egg
• Salt
• Nutmeg (optional)
• 500 g of purple potatoes
• 100 ml of milk
• 30 g of butter
• Salt and pepper

Preparation

1. Start with the pumpkin: bake it in the oven at 180 °C for about 30 minutes or until it becomes soft. Let it cool down, then blend the pulp until you get a smooth puree.
2. In a large bowl, mix the pumpkin puree with the flour, egg, a pinch of salt, and a grating of nutmeg until you have a homogeneous and compact dough. If necessary, add more flour.
3. On a floured work surface, take pieces of the dough and form cylinders. Cut the cylinders into small pieces to make the gnocchi and roll them over a fork to give the typical ridges.
4. Clean the purple potatoes and boil them in salted water until tender.
5. Once cooked, pass them through a potato ricer or blend them, add the hot milk and butter, then season with salt and pepper. Mix until you get a smooth and even cream.
6. Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface. Drain them with a slotted spoon.
7. Serve the hot gnocchi on a bed of purple potato cream and, if desired, sprinkle with Parmesan or add a fried sage leaf for a crispy and aromatic touch.

Trivia

Purple potatoes are not just beautiful to look at but are also rich in anthocyanins, which are powerful antioxidants and can be a conversation starter at the table for their original appearance and nutritional peculiarities. Pumpkin gnocchi is a classic Italian autumnal tradition and their sweetness pairs beautifully with the smoothness of the potato cream.