Pumpkin Gnocchi With Chestnut Sauce And Dried Plums
NEW FAVOURITE!!
Truly rich in delicious fall flavours!
INGREDIENTS
For 2 people:
Pumpkin gnocchi
Hokkaido pumpkin (approx. 600 g – I got out 300 g pumpkin puree)
spelt flour (approx. 200 g) + to flour the surface
salt (1/3 tsp)
flaxseed egg (1 tbsp flaxseeds + 2,5 tbsp water)
Chestnut sauce
milkless ricotta (1 tbsp)
cooked, peeled, and pressed chestnuts (approx. 280 g)
salt (2 pinches)
white wine (approx. 3 tbsp)
onion (1 small / half of a medium one)
lemon juice (for a taste)
Dried plums (approx. 15)
SESTAVINE
Za 2 osebi:
BUČNI NJOKI
hokkaido buča (cca. 600 g buče – ven sem dobila 300 g bučnega pireja)
pirine moka (cca. 200 g) + za pomokanje površine
sol (1/3 žličke)
laneno jajce (1 žlica lanenih semen + 2,5 žlice vode)
KOSTANJEVA OMAKA
domača ricotta (1 žlica)
kuhan, olupljen in stisnjen kostanj (cca. 280 g)
sol (2 ščepca)
belo vino (cca. 3 žlice)
čebula (1 majhna / pol srednje)
limonin sok (malo, po okusu)
Suhe slive (cca. 15)
GNOCCHI
Wash the pumpkin (without peeling) and cut it in half. Place cut side down on the baking tray, covered with parchment paper and bake at 180°C for approximately 40 minutes. Scoop out the insides (remove the skin) and pass through a potato ricer over a sieve to remove the excess liquid. In a bowl, mix flour, salt, and flaxseed egg. Don’t over mix. Place the ball-shaped dough on a floured surface (cutting board), flatten and cut into strips about 2 cm wide. Then cut into the size of gnocchi. Put them in boiling salted water and cook them over medium heat until they come to the surface. Try one to see if they are cooked. Drain.
Chestnut sauce
Finely chop the onion and sauté in a little oil. When they caramelise, add the chestnut puree and a little water and mix well. Pour on some wine and let the sauce boil. Then add more water until the desired consistency is reached. Squeeze some lemon, add salt, ricotta and cook the sauce on low heat for about 10 minutes. During this time, gradually add more water and don’t forget to stir! It can quickly stick to the bottom of the pot. After this time - blend the sauce with a hand blender.
For the cherry on top - briefly sauté the dried plums in the pan, then serve together with the gnocchi and the chestnut sauce.
