Pumpkin gnocchi with Jerusalem artichoke pesto and crispy speck
- Pumpink gnocchi: 400 gr
- Jerusalem artichoke: 300 gr
- Parmesan: 3 cucchiai
- Speck: 4 fette
- Almonds: 10
- Oil, salt and pepper: to taste
Rinse the Jerusalem artichokes, peel them and let them boiled in abundant salty water for about 15-20 minutes (keep the cooking water, we will use it to cook the gnocchi!).
Once the Jerusalem artichokes have cooled, blend them with and hand blender together with almonds, salt, pepper and parmesan until smooth.
In a pan, stir-fry the speck with a little oil to a golden brown: it will take about 5 minutes.
Cook the gnocchi with 100ml of the Jerusalem artichoke cooking water for 3 minutes.
Season them with the speck and arrange them in a plate over spoonful of blended Jerusalem artichokes.
Thanks to antonellaskitchen