Potato gnocchi with pistachios, pumpkin cream and mortadella
The following recipe is a clear example of a dish that embraces tradition and innovation.
Ingredients for 4 people
600 grams of potatoes
150 grams of flour
1 egg yolk
20 grams of Parmigiano Reggiano
300 grams of pumpkin
20 grams of macaroons
100 grams of pistachios
4 slices of mortadella
50 grams of butter
Boil, peel and mash potatoes.
Place the puree on a work surface, add the cheese, the yolk, the flour, a pinch of salt and the nutmeg.
Knead quickly and let the mixture rest for about 5 minutes.
Shape the dumplings, giving them the shape of long cylinders, cut them about one centimeter thick and pass them on the fork or on a grater to give them the classic shape.
Bake the pumpkin in the oven wrapped in foil for about 40 minutes. When cooked, clean and blend it with the macaroons.
Bring the gnocchi to boil in water, then salt with a little butter and pistachios. Place on each plate a slice of whole mortadella, cover with pumpkin cream and finally lay the gnocchi and some pistachios.