Potato gnocchi on pumpkin and turmeric cream
A mix of flavors and bright colors
- potato gnocchi mamma emma: 400 gr
- onion: 1
- pumpkin: 200 gr
- bresaola: 100 gr
- hazelnuts: 50 gr
- butter: 10 gr
- water: 100 ml
- curcuma: 10 gr
- Extravirgin olive oil, mint, salt, pepper: to taste
Chop the onion thinly and brown it with a little oil until golden brown. Add the diced pumpkin and let it cook for a few minutes. Cover with water, salt and continue cooking until the pumpkin becomes soft. Then pass it in a blender, add half a teaspoon of turmeric, blend and season with a drizzle of raw oil.
Cook the potato gnocchi as suggested on the package and, when ready, place them on the pumpkin and turmeric cream. To complete the dish, add some flakes of crispy bresaola (put in the oven at 100° for 10 minutes), hazelnut grains, a few mint leaves and a drizzle of extra virgin olive oil.
Thanks to doms182.