Gnocchi Di Zucca Alla Bresciana Con Burro E Pancetta (brescia Pumpkin Gnocchi With Sage Butter And Pancetta)
Gnocchi di Zucca alla Bresciana con Burro e Pancetta is a traditional Lombard dish that features delicate pumpkin gnocchi served with a flavorful sage butter and crispy pancetta. This dish is a perfect combination of sweet and savory flavors, making it a comforting and satisfying meal for any occasion.
Ingredients
- 500g pumpkin, peeled and diced
- 300g potato, peeled and diced
- 200g all-purpose flour
- 1 egg, beaten
- Salt and pepper to taste
- 100g pancetta, diced
- 100g unsalted butter
- 10 fresh sage leaves
- Grated Parmesan cheese for serving
Instructions
- In a large pot of boiling water, cook the pumpkin and potato until tender. Drain and let cool.
- Mash the cooked pumpkin and potato together in a large bowl. Add the flour, beaten egg, salt, and pepper. Mix until a dough forms.
- On a floured surface, roll the dough into long ropes and cut into bite-sized pieces. Use a fork to create ridges on each gnocchi.
- In a large skillet, cook the diced pancetta until crispy. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden and the sage becomes crispy.
- Cook the gnocchi in a large pot of boiling salted water until they float to the surface. Remove with a slotted spoon and add to the skillet with the sage butter. Toss to coat.
- Serve the gnocchi with the crispy pancetta on top and a generous sprinkle of grated Parmesan cheese.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 35g
- Protein
- 12g
- Fat
- 28g
- Fiber
- 4g
Supplies
Large pot Skillet Large bowl Rolling pin Fork Slotted spoon
Tools
Cooking knife Cutting board
Serving suggestions
Serve the Gnocchi di Zucca alla Bresciana with a side of mixed green salad and a glass of crisp white wine for a delightful dining experience.
Tips & tricks
For a vegetarian version, simply omit the pancetta and use vegetable broth instead of water for cooking the gnocchi.
Cost
$15