Purple Potato Gnocchi with Pumpkin Cream and Black Cabbage
"My purple potato gnocchi with pumpkin cream and black cabbage is a vegetarian first course that celebrates the colors and flavors of autumn! Perfect for a Sunday lunch or a special dinner, these homemade gnocchi are an explosion of flavor. Discover our easy gnocchi recipe and bring an unforgettable experience of gnocchi with pumpkin and black cabbage to the table!"
Dietary Information
Servings:
- 1
To prepare the purple potato gnocchi with pumpkin cream and black cabbage, first boil the purple potatoes starting from cold water, it will take about 40-50 minutes depending on their size 1. In the meantime, clean the pumpkin 2 and cut the pulp into cubes 3.
- 2
Peel and finely chop the shallot 4. In a pan, pour a drizzle of oil 5 and the shallot 6.
- 3
Sauté the shallot for 6-7 minutes over low heat, then add the pumpkin 7 and cook for about 15-20 minutes over medium-low heat, adding hot water if necessary 8. Season with salt 9 and pepper.
- 4
Transfer the pumpkin to a jug 10 and blend with an immersion blender 11 to reduce it to a cream 12.
- 5
Keep the pumpkin cream warm and move on to the black cabbage: separate the leaves from the stems 13 and collect them in a bowl, then season with salt 14 and oil 15.
- 6
Distribute the black cabbage leaves on a baking sheet 16 and cook in a preheated ventilated oven at 200° for about 15 minutes 17. After this time, the leaves should be dry and crispy 18.
- 7
Let it cool slightly, then transfer the black cabbage to a blender 19 and blend to reduce it to powder 20. Set aside the black cabbage powder and drain the potatoes, which in the meantime will have cooked, checking the consistency with a toothpick 21.
- 8
Mash the potatoes on the work surface (the peel will remain inside the potato ricer) 22, then add the flour 23, the egg 24 and a pinch of salt.
- 9
Work with your hands 25 until you get a compact and homogeneous dough 26. Divide the dough into smaller portions with a scraper 27.
- 10
Stretch each portion of dough with your fingertips to form strips about 2 cm thick 28. Help yourself by sprinkling the work surface with semolina from time to time and cover the portion of dough you are not working with with a cloth to prevent it from drying out. Cut the strips into pieces 29 and pass them over the gnocchi board sprinkled with semolina, pressing lightly 30.
- 11
Place the gnocchi on a cloth sprinkled with semolina, well spaced apart 31. Bring a pot of salted water to a gentle boil to cook the gnocchi and in the meantime melt the butter in a large pan 32. Pour the gnocchi into the boiling water 33.
- 12
Drain the gnocchi as soon as they come to the surface 34 and transfer them to the pan with the melted butter 35, then toss them briefly to cream them. You are ready to serve: distribute the pumpkin cream on the bottom of the plates 36.
- 13
Add the gnocchi 37 and garnish with the black cabbage powder 38. Serve your purple potato gnocchi with pumpkin cream and black cabbage immediately 39!
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