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Estensi pumpkin gnocchi with PDO Traditional Balsamic Vinegar of Modena

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Gluten Free

Cut the pumpkin and the peeled potatoes into small pieces and steam for about 15 minutes. Move everything to a bowl. With a fork, mash the pumpkin and potatoes to obtain a homogeneous mixture. Let cool and drain the excess water. Add salt, nutmeg, and egg to the pumpkin and potatoes mixture. Pour the gluten-free flour a little at a time, mixing thoroughly with your hands. Work a portion of the dough into a cylindrical, stick-like shape, then cut it into pieces of about 2 cm in size each, using a knife. Repeat the process for the rest of the dough. Cook the pumpkin gnocchi in a pot of boiling water. As soon as they rise to the surface, drain them and move them into a pan with butter and sage. Before serving, garnish the pumpkin gnocchi with toasted hazelnuts and walnuts, then add Delizia Estense’s White Seal Traditional Balsamic Vinegar of Modena.

Ingredients

Ingredients for the gnocchi:

600 g of pumpkin

200 g of potatoes

300 g of gluten-free flour

1 egg

Salt

Nutmeg

White Seal PDO Traditional Balsamic Vinegar of Modena

Butter

Sage

Toasted Hazelnuts

Walnuts

Ingredienti:

600 gr di zucca

200 gr di patate

300 gr circa di farina senza glutine

1 uovo

Sale

Noce moscata

Aceto Balsamico Tradizionale di Modena D.O.P. Capsula Bianca

Burro

Salvia

Nocciole tostate

Noci

White Seal PDO Traditional Balsamic Vinegar of Modena
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A few ingredients are all it takes to prepare a delicate first course like pumpkin gnocchi. This homemade pasta will win everyone over with its softness.

Together with Margharet, the author of the blog “Recipes of a celiac mother”, we have created a gluten free variant, without flour, perfect for those suffering from celiac disease. The dressing, made with Balsamic Vinegar of Modena and dried fruit, provides the finishing touches to a dish that will delight any palate.

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Born in Forlì, Margharet Evangelisti is the author of the blog "Recipes of a celiac mother". Since 2015 she’s been publishing gluten-free recipes for those who are intolerant to gluten or suffer from celiac disease. She has published the book "L’Artusi senza glutine" (Editrice Il Ponte Vecchio, 2013) and is the co-author of "Petronilla – l’arte di cucinare con quello che c’è" (Edizioni del Loggione, 2017). She promotes a creative cuisine that is suitable for less experienced cooks, using quality raw materials and seasonal products.