Che mangiamo stasera? Cream of pumpkin soup, fennel and ginger, beet gnocchi, sautèed shrimp and balsamic reduction

Cream of pumpkin soup, fennel and ginger, beet gnocchi, sautèed shrimp and balsamic reduction

Cream of pumpkin soup, fennel and ginger, beet gnocchi, sautèed shrimp and balsamic reduction

Cream of pumpkin soup, fennel and ginger, beet gnocchi, sautèed shrimp and balsamic reduction

Portata: First_course

Difficulty: Medium
Preparation time: 1 hour

The homemade pasta is one of the things I like best do (together with bread). One reason is that just change slightly the base to have completely different tastes and colours. In this recipe I used the red beets, but you can use spinach, basil, carrots, whatever.

Ingredients

  • 300gr flour
  • 3 eggs (an egg every 100gr of fraina)
  • 3 medium potatoes
  • 3 precooked beets
  • 100gr shrimps
  • Half a cup of balsamic vinegar
  • Tangerine peel or orange
  • 1 fennel
  • 1 kg pumpkin
  • 2 tablespoons ginger
  • Salt, pepper and nutmeg to taste.

Instructions

  • Let's start with the preparation of gnocchi, so put the potatoes into the boiling water.
  • Meanwhile blend the beets with a little water. If you see that the mixture is too thick or not shredding well stretched again with water.
  • When the potatoes are boiled (about 30 minutes) mash with a potato masher, add the sifted flour, beets, eggs, salt and pepper and start kneading until mixture is homogenous.
  • Divide the dough into several parts, make salsiccioti with a diameter of about 1 cm and cut to form long cylinders about 2 cm.
  • Roll the gnocchi by gentle pressure along the teeth of a fork.
  • Sprinkle a little flour on those facts.
  • In the meantime, start preparing the velvety, so cut the pumpkin into cubes rather small, in order to facilitate cooking.
  • Sautè and Add pumpkin. Pour in the white wine and long with water occasionally to do not dry the pumpkin.
  • After 10 minutes add the coarsely chopped fennel.
  • After about another 10 15 minutes the pumpkin is ready for which passed all in a blender, adding the ginger and a little milk, until the mixture is creamy without granules.
  • For the balsamic reduction pour vinegar into a saucepan, add flavour to your liking (pepper, Rosemary, citrus ...) and simmer over low heat.
  • As the mixture begins to boil, thicken up. To speed up this process you can melt a tablespoon of flour in two fingers of water and add it to the mixture, stirring to incorporate it. The flour when heated will act as a thickener.
  • Strain through a sieve into a bowl.
  • Boil water in a pot.
  • Pour the gnocchi and expect me to reappear.
  • Drain Sautè in pan with a knob of butter and Parmesan cheese.
  • Blanch shrimp in a pan with a little butter and gently pour in the white wine.
  • At this point all you have to do is place on the plate, so pour into the pot the cream of pumpkin and fennel, place a ladleful of gnocchi, scampi and finish off with a few drops of balsamic reduction.
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