- gnocchi they are very common in the kitchen, they are part of the tradition of different countries of the world. Food from the very ancient origins has notable differences in shape and ingredients based on the area of origin. The most used flour is that of wheat, but there is no shortage of recipes that include that of corn, rice or semolina. Although it is one of the longest-lived preparations, there is no shortage of it attempts at innovation, such as gnocchi di pumpkin. The vegetable used in many cuisines all over the world, thanks to its soft and delicate texture is perfect combined with game such as roe. The meat from strong and strong flavor it goes perfectly with the velvety consistency of the pumpkin. What are we waiting for? We just have to get to work and prepare our pumpkin gnocchi with white venison ragù, a tasty first course with an unmistakable flavor.
Ingredients for the dumplings
Potatoes 300 gr
Pumpkin 300 gr
Flour 160 gr
Eggs 2
Salt to tasteFor the ragù
Venison pulp 300 gr
Carrots 1
Celery 1 ribs
Juniper berries 1 tablespoon
Rosemary 1 sprig
4 tablespoons extra virgin olive oil
Vegetable broth to taste
Salt to taste
Preparation
We prepare first of all the ragout because it will take more time. After having washed and cleaned the carrot, celery and onion we need to make a beaten with a knife finely cut. While we finish chopping the vegetables, put a terracotta pan, with abundant extra virgin olive oil. Once hot, add the rosemary sprig and juniper berries. Let's make brown all for 15 minutes until the vegetables are golden.
While the vegetables are cooking, we beat the venison meat at the knife. We add the pulp to the sauté and let the meat brown until it takes on a uniform color. The ragù will have to cook for about two hours with the covered pan and add the vegetable broth little by little.
While the ragù is on the fire and cooking ends let's prepare the gnocchi. We boil the potatoes e let's cook the pumpkin in a preheated oven at 180 ° for 1 hour. Once cooked, we mash the potatoes and try to squeeze the pumpkin to remove as much water as possible.
In a bowl we put the pulp of soup , mashed potatoes. Add an egg a pinch of salt and knead quickly until the mixture is homogeneous. We cut the dough a chunks and we get gods long cylinders from which some pieces will be obtained. Let's pass them on the appropriate one row-dumplings or we use the prongs of the fork to create the characteristic lines.
Meanwhile we bring the water to a boil and salt them. Once the temperature is reached we pour the gnocchi and let them cook until they rise to the surface. With a slotted spoon, remove the gnocchi, pour them into the sauce, skip them and serve.