Pumpkin Gnocchi and Smoked Scamorza - Chef Recipe by Silvio Groppelli

Ingredients

2kg potatoes
500g plain flour
100g corn flour
2 egg yolks
5g nutmeg
30g salt
1 Japanese pumpkin
200g smoked scamorza
200mL milk
Poppy seeds

Method

Cook potatoes cut in half on a salt tray until soft.

Scoop potato off the skin.

Pass potatoes through a mouli.

When potatoes are cold mix with plain and corn flour, eggs, salt, nutmeg.

Cut the gnocchi in small pieces.

They are ready to be cooked.

Cut pumpkin in wedges.

Roast pumpkin wedges in 200 C preheated oven for about 30 minutes until soft.

Scoop pumpkin off the skin and puree with some EVOO and seasoning.

Blend smoked scamorza cheese with milk to obtain a nice smooth sauce.

Assemble the elements and garnish with a smoked scamorza spiral and some poppy seeds.

Recipe provided by Al Taglio