4,251 views
https://www.raiplay.it/programmi/esem... - Today Francesca offers us a colorful and super creamy first course. Marsetti begins by preparing the gnocchi dough, removing the peel and seeds from the pumpkin. She then cuts it into wedges, bakes them at 170° for 45 minutes and then lets it cool. She mashes the pumpkin with a potato masher in a bowl, adding the type 1 flour, nutmeg, a pinch of salt and mix until you get a smooth mixture. With a spoon, she shapes the gnocchi and cooks them in a saucepan with salted water. In the meantime, Francesca prepares the bitto sauce: she melts the bitto cubes previously left to marinate in cream overnight in a bain-marie. Then mix the gnocchi in the bowl with the bitto sauce and serve, decorating with amaretti biscuits, pumpkin seeds and a little pepper. Ingredients for the gnocchi: 600 g of pumpkin 300 g of type 1 flour 1 egg Nutmeg Salt For the bitto sauce: 250 g of bitto 250 ml of cream 4 amaretti biscuits 50 g of toasted pumpkin seeds Cooking: 70°c for 45 minutes