400 g mealy potatoes with the South Tyrolean seal of quality
1 bunch chives
50 g chunk of Parmesan plus a little to serve
50 g pine nuts, toasted
80 ml neutral cooking oil
2-3 tbsps olive oil
1/2 untreated lemon
200 g flour
2 egg yolks
nutmeg
100 g Speck Alto Adige PGI
80 g butter with the South Tyrolean seal of quality
Preparation
Time to prepare: 50 min.
Heat your oven to 200 °C (conventional setting). Cut the pumpkin into segments and discard the seeds. Place the pumpkin in an oven dish, season with salt and pepper and cover with tin foil. Bake for about 35 minutes until soft. Remove and purée thoroughly. Boil the potatoes in salted water until soft. Peel and mash.
To make the pesto, thinly slice the chives. Set a few slices aside for the garnish. Grate the Parmesan cheese. Put it in a blender together with the sliced chives, pine nuts, 80 ml oil, olive oil, salt, pepper, a splash of juice and some lemon zest. Purée until smooth.
Swiftly knead the pumpkin mash, potatoes, flour, egg yolk, salt, pepper and nutmeg into a dough with your hands until it is no longer sticky.
Flour your work surface and shape the gnocchi dough into rolls as thick as a thumb. Cut them into gnocchi.
Cut the speck into thin slices and fry until crisp. Heat the butter in a separate frying pan until it browns slightly.
Put the gnocchi in boiling salt water and leave to simmer for about 2 minutes until they float to the surface. With a slotted spoon, place the gnocchi in the browned butter. Toss once and serve with the pesto, speck, sliced chives and Parmesan cheese.
