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Home < Recipes < Italian Tradition < Pan-fried pumpkin gnocchi with Grana Padano, rosemary, speck, and hazelnuts
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    Pan-fried pumpkin gnocchi with Grana Padano, rosemary, speck, and hazelnuts
    Difficulty
    Group 393Easy
    		Preparation
    T230 min
    		Servings for
    Group 3824 people
    gnocchi z1 p

    Ingredients


    800 g pumpkin gnocchi
    100 g Grana Padano
    100 g sliced speck
    40 g hazelnuts
    1 sprig rosemary
    Extra virgin olive oil
    Salt
    Pepper

    Grana PadanoGnocchi

    Preparation

    STEP 1

    Toast the hazelnuts in the oven under the grill for a few minutes, then chop them coarsely.

    STEP 2

    In a hot pan, cook the slices of speak on both sides until crispy. When cooked, chop the speck coarsely on a board.

    STEP 3

    Cook the pumpkin gnocchi in plenty of salted water. When the gnocchi are cooked, put them in a pan with a drizzle of extra virgin olive oil and a sprig of rosemary. Pan-fry and add flavour by mixing in the chopped speck and grated Grana Padano.

    STEP 4


    Garnish with toasted hazelnuts and serve immediately.

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