Pumpkin gnocchi with Grana Padano, red cabbage and speck

To prepare pumpkin gnocchi with Grana Padano, red cabbage, and speck, start by boiling the potatoes in plenty of salted water for 30-40 minutes depending on their size 1: they should be soft but not falling apart, to avoid absorbing too much water. You can test their cooking by pricking them with a fork, if you can easily pierce them it means they are cooked. If you prefer, you can also choose to bake the potatoes whole and with the skin, so they lose excess water and then scoop them out with a spoon to obtain the pulp useful for the recipe. You can let them cool once ready. While the potatoes are cooking, take the pumpkin, remove the seeds and skin 2 and cut it into slices 3. Place them on a baking sheet covered with parchment paper. Bake them in a fan oven at 350°F for 20 minutes until they start to dry slightly. This way, the pumpkin will dry out and not release water during the preparation of the gnocchi (you will obtain about 12 oz of cooked pumpkin).

After the required time, turn off the oven and take out the pumpkin 4. Sift the flour onto a work surface 5, mash the potatoes in the center creating a well in the flour 6.

Also pass the pumpkin through a potato masher and pour the puree onto the dough 7. Add the egg 8, salt, and knead to obtain a compact dough ball 9.

Take a portion of dough and form a log, cut it into small bites about 1.5-2 cm (0.6-0.8 inches) in size 10. Repeat the operation until all the dough is used. Now, roll the gnocchi one by one over the tines of a fork or a gnocchi board to give them the typical grooves 11. Place the gnocchi on a floured cloth 12.

Finely chop the red cabbage 13. In a pan, heat a drizzle of oil with a clove of garlic, then add the cabbage 14 and cook for about 5 minutes. Deglaze with the vinegar 15 and let it evaporate.

Salt, pepper, and continue cooking for another 5 minutes. At the end of cooking, remove the garlic 16. Cut the speck into thin strips 17. In another pan, sauté the speck 18 for a few minutes.

Just enough time to make it crispy 19. Meanwhile, place a pot full of water on the stove and salt it when it boils, it will be used to cook the gnocchi. While the water boils, prepare the Grana sauce: heat the cream in a small saucepan 20, then pour in the grated Grana Padano DOP 21. Cook over moderate heat, stirring until the cheese has completely melted.

Blend the sauce with an immersion blender to make it more fluid 22. Flavor with thyme leaves 23 and pepper. Now cook the gnocchi 34 for a few minutes.

Meanwhile, transfer the Grana Padano sauce to a large pan 25; as the gnocchi rise to the surface, drain them directly into the pan with the sauce 26. Now add the sautéed red cabbage 27.

Stir to combine 28 and serve the gnocchi garnishing the plates with crispy speck 2930.