Purple potato gnocchi with pumpkin and bonito. Or how to resolve the fact that you have in the fridge two kilograms of bonito and a whole pumpkin by five pounds and not really knowing what to cook. Is’ What happened to me, they often bought instinctively’ raw without having a clear idea of what to do with it. I had bought some purple potatoes and I was struck by the contrast of colors: Viola, White, Orange. And then I put it all together preparing the purple potato gnocchi with a quick sauce of pumpkin and bonito. About bonito, I would like to say a few words to this extraordinary fish (If you want to know more click here) It costs 10 euros per kilo, and that is literally fabulous: It belongs to the family of tunas and mackerels and is at home along the coasts of Sicily, Puglia, Campania and Liguria. You fish all year round, Although it is more present in waters during spring: tuna meat is similar to that of rosy, but tastier and softer and especially is a sustainable fish, for both the environment and our pockets.
Ingredients for 4 people:
for the dumplings
- 500 grams of purple potatoes
- 100 grams of flour 00
- salt to taste
for the sauce
- 300 grams of bonito
- 400 grams of pumpkin Red
- parsley as required
- a fresh onion
- half leek
- 8 Tablespoons extra virgin olive oil
- a chili pepper
- salt to taste
- 100 milliliters of sparkling wine
Prepare the dumplings by following the preparation exposed here in basics.
For the sauce, remove the Peel the pumpkin and cut it first into strips and then into small cubes. Chop the spring onion, parsley and leeks, take slice the chilli and dicing (These not too small) the Atlantic bonito. Put the oil in a pan, the onion and the leek and let them dry on medium heat, adding if necessary a little hot water. Add the red pepper and pumpkin and Brown well, Cook over medium heat for 10 minutes.
When the pumpkin will be softened but consistent (should not discard), season with salt and turn up the heat: Deglaze with the bubbly and, When the alcohol has evaporated, Add the touches of bonito that will stir only for 2 minutes with pumpkin sauce, so they remain soft and juicy. Once off the fire, Add the chopped parsley.
Cook the gnocchi in abundant salted water and, When they come to the surface, drain well and add to the sauce. Toss in pan for a few seconds and serve immediately.
THE PAIRING: A classic method sparkling brut wine Lugana Dop is our suggerimentno pe this dish. We chose the one produced by the Wineries In Provence: CA Maiol is characterized by scents of PEAR, Marjoram and balsamic; the taste is soft with a savory finish.