Pumpkin and potatoes Gnocchi with black truffle flakes

Ingredients for 4 people

1. 600 g of Mantuan pumpkin
2. 200 g yellow (or red) potatoes
3. 250 g of flour (or whatever it requires)
4. 1 egg optional
5. Salt to taste.
6. Pepper as needed.
7. Truffle butter
8. 1 fine black truffle

Method

Cut the pumpkin into large wedges, removing the seeds but keeping the peel. Wrap the wedges in tinfoil and bake the pumpkin at 200 ° C in a preheated oven for about 1 hour, until the pulp 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 let them cool. Mix 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 mark them with the tines of a fork.

Once ready, dip them in boiling salted water and when they rise to the surface, drain them.

I recommend dressing them with melted butter and a sprinkling of Parmesan in a pan.

Serve hot with fresh black truffle flakes.

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

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