Ingredients (for 4 people)
- 500 gr of pumpkin
- 300 gr of rice flour
- 50 gr of butter
- 4 slices of prosciutto
- Some roasted chestnuts
- Sage
- Salt and pepper
Method
Bake the pumpkin, without seeds, for 30 minutes at 180 degrees. Once softened, remove the peel and drain the excess water.
When the pumpkin has cooled down, add the flour and a pinch of salt and pepper. Knead the dough and leave to rest for about 15 minutes so that the mixture hardens.
Prepare the gnocchi by making dough loaves of about 1cm in diameter, then cut every 2cm. Optionally, streak the gnocchi using a fork or leave them smooth to give them a more rustic effect.
Put in the fridge or, even better, freeze the gnocchi before cooking them.
Melt the butter with the minced sage in a pan. Add the prosciutto cut into strips.
In the meantime, cook the gnocchi in abundant salted water being careful that they do not stick to the bottom. When they are cooked, that is when they float on the surface, drain.
Pour the gnocchi into the pan and finish cooking with the butter, sage and prosciutto strips.
Plate and add the sliced roasted chestnuts.
To add a little taste, you might want to scratch a little seasoned pecorino cheese on top.
Accompany with red wine and ... a lighted fireplace!
