- Difficulty: Bassa
for the gnocchi:
- 300 g of stewed potatoes
- 700 g of pumpkin
- 250 g of flour
- 40 g of grana
- 100 g of castelspeck stripes
- 1 yolk
- salt, nutmeg
for the fondue:
- 150 g of taleggio
- 5dl of milk
- 2,5 dl of fresh cream
- minced chestnuts
Stew the potatoes with the skin, cut the pumpkin into slices, eliminate the seeds keeping the peel, and place in the oven on a pan with some water, and covered with tinfoil.
Let it cook at 200° for about 40 minutes.
Smash the potatoes and the pumpkin and lay down the mixture on the work surface to let them cool down, then add the grana, salt, nutmeg, flour, speck and finally the yolk.
Work it powerfully, and in case the mixture is too soft then add some flour.
Place the mixture in a sac à poche and shape the gnocchi directly over the pot with boiling salted water, cutting them with the scissors.
Cut the taleggio into dices and place them in a bowl filled with milk for a couple of hours, drain them and add the fresh cream, and let them melt over low flame without mixing it.
Drain the gnocchi gradually as they start floating and place them delicately with the fondue in the pan. Serve with grana and minced chestnuts.
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