Pumpkin Gnocchi with Black Truffle
Pumpkin Gnocchi with Fine Black Truffle
First courses
Sano
A simple, healthy, and accessible first course: pumpkin and sage gnocchi with flakes of Fine Black Truffle on a pumpkin and liquorice purée with microgreens, parsleyed honey mushrooms, and tapioca pearls.
Pumpkin gnocchi with Precious Black Truffle
Pumpkin and sage gnocchi with prized black truffle petals on a pumpkin and liquorice purée with microgreens, parsleyed honey mushrooms, and tapioca pearls.
Porzioni:
4
Ingredienti
800g raw pumpkin (weighed with the skin on)
150g whole wheat flour + 30g for the work surface
Dried sage herb, minced to taste
2 tablespoons egg whites
Licorice powder to taste
Honey mushrooms to taste
Fine Black Truffle to taste
1 clove garlic
Parsley to taste
Microgreens for garnish
Pink salt to taste
Extra virgin olive oil, to taste
Istruzioni
1
Wash the pumpkin, slice it with the skin on (slices of about 2 cm). Arrange them on a baking tray with parchment paper and bake at 180°C for about 30-45 minutes (the pumpkin is cooked when the pulp is soft to the fork).
2
Remove the skin from the still-warm pumpkin. Drain the pulp perfectly using a potato masher, pressing 2-3 times to remove excess water. Blend with an immersion blender to obtain a smooth and homogeneous purée. If still wet, dry over low heat for 5 minutes. Set aside a portion of the purée for the base of the dish.
3
Add pink salt, 2 tablespoons of lightly beaten egg white, and flour to the remaining purée. Quickly mix with a wooden spoon. Flour the work surface with 30g of flour. Form the gnocchi with two teaspoons, roll them in the flour, and shape them into rounds between the palms of your hands.
4
Cook the gnocchi in boiling salted water. Once drained, sauté them in a pan with extra virgin olive oil, garlic, and parsley along with the previously washed and cleaned 'pioppini' mushrooms. Sauté over high heat for one minute.
5
Purée: add the licorice powder, dissolved in a tablespoon of hot water, to the reserved purée. Mix well.
6
To serve: pour the pumpkin and licorice puree onto the bottom of the plate, place the gnocchi with chestnut mushrooms, add the microgreens, and arrange the slices of Precious Black Truffle on top of the gnocchi.
Enjoy your exquisite meal!
Note
Water is the enemy of pumpkin gnocchi. Choose a pumpkin that is not very watery, such as one with green skin. Always bake the pumpkin in the oven (never boil it) and drain the pulp perfectly. Alternatively, you can steam the pumpkin.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also the TuberPack.
TRUFFLE SEASONALITY
Precious White Truffle: from September 15th to January 31st.
Precious Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer or Scorzone Truffle: from May 1st to August 31st and from September 21st to November 30th.
Uncinatum Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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