Pumpkin gnocchi with sausage ragù
Procedure
- Onions
- 1 stalk of celery
- Carrot
- Oil
- Sale
- Baby
- Red wine (13
- Large sausages
- Tomato paste
- 1 lt vegetable broth
- 400 g Pumpkin
- Rosemary
- Salvia
- 200 g Type 2 flour
- Yolk
- Semolina flour
- Garlic
- Cut the pumpkin, removing the seeds and peel, and once cut into slices, arrange it in a baking dish with sage, rosemary, garlic, salt, and a...
- Cut the pumpkin, removing the seeds and peel, and once cut into slices, arrange it in a baking dish with sage, rosemary, garlic, salt, and a...
- Cut the pumpkin, removing the seeds and peel, and once cut into slices, arrange it in a baking dish with sage, rosemary, garlic, salt, and a...
- Cut the pumpkin, removing the seeds and peel, and once cut into slices, arrange it in a baking dish with sage, rosemary, garlic, salt, and a...
- Cut the pumpkin, removing the seeds and peel, and once cut into slices, arrange it in a baking dish with sage, rosemary, garlic, salt, and a...
- Cut the pumpkin, removing the seeds and peel, and once cut into slices, arrange it in a baking dish with sage, rosemary, garlic, salt, and a...
- Cut the pumpkin, removing the seeds and peel, and once cut into slices, arrange it in a baking dish with sage, rosemary, garlic, salt, and a...
- Cut the pumpkin, removing the seeds and peel, and once cut into slices, arrange it in a baking dish with sage, rosemary, garlic, salt, and a...
Place everything in the oven at 180 degrees for about 40 minutes, but not before covering the pan with aluminum foil.
Once it's ready, blend it with a mixer until it's nice and thick, then add the 00 flour and egg yolk. Start kneading until everything is well combined.
Once the dough is ready, create long strips, about 2 cm thick, and begin cutting them to create the classic gnocchi shape. Once cut, sprinkle them with semolina flour to prevent them from sticking together.
To prepare the sausage ragù, start by chopping the celery, carrot, and onion into small pieces and toss them in a pan with oil to create a soffritto.
Once the top is well cooked, add the sausages, chopped into small pieces, and once they begin to change color, deglaze with a drop of red wine and cover the pan with a lid to soften everything.
As a final step for the ragù, add a generous amount of tomato paste and begin thinning the solution with vegetable broth. The longer you let it cook, the better the ragù will be, but let it simmer for at least an hour.
Heat water in a pot and add salt as soon as it boils. Add the gnocchi and toss them in the pan with the ragù as soon as they float. Stir-fry a few times, then serve. Enjoy!
