Pumpkin and Potato Gnocchi with Shavings of Fine Black Truffle

Ingredients for 4 people:

• 600 g mantuan pumpkin
• 200 g yellow-fleshed potatoes
• 250 g flour
• Grated cheese (to taste)
• Salt (to taste)
• Black pepper (to taste)
• Truffle Butter
• Fine Black Truffle

Method:

Cut the pumpkin into large wedges, removing the seeds but keeping the skin on.

Wrap the wedges in aluminum foil and bake the pumpkin at 200°C in a preheated oven for about 1 hour, until the flesh is soft.

Meanwhile, boil the potatoes in cold salted water for 40 minutes, or in a pressure cooker for 10 minutes after the whistle.

Once the pumpkin and potatoes are ready, mash them while still hot on a pastry board and leave them to cool.
Mix together, season with salt and add the flour a little at a time until the mixture is elastic and compact.

At this point, roll out the dough and form small pieces, then score them with the prongs of a fork.

Once ready, drop them into boiling salted water.
Drain them when they float to the surface.

We recommend seasoning them by melting butter and sprinkling grated cheese in a pan.

Serve hot with shavings of fresh black truffle.

Buy your truffles or truffle products here to make your recipe!

If you wish to view the other recipes, here is the appropriate section.