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    Pan-fried pumpkin gnocchi with Grana Padano, rosemary, speck, and hazelnuts

    Group 393Easy
    Group 3824 people
    T230 min


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


    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.