Pumpkin gnocchi with Fresco®

 To start, cut the pumpkin into cubes and place them in a tray suitable for use in a blast chiller. Cover with a lid or suitable film, insert into Fresco®, and start the low temperature cooking function at 75°C for about 2 hours. Once cooking is complete, activate the blast chilling function and bring the pumpkin down to +3°C to stabilize it. 

Meanwhile, cook the potatoes with the skin on, again using the low temperature cooking (CBT) function at 75°C for around 2 hours, until soft. Once done, quickly cool them down to +3°C using Fresco®. When both the pumpkin and potatoes are ready, begin preparing the dough. Peel the potatoes and mash them with a potato masher. Blend the pumpkin until you get a smooth and even purée. Combine the pumpkin purée with the mashed potatoes, mix well, and start adding the flour gradually, along with a pinch of salt and some grated nutmeg. Knead the mixture gently until you get a soft, non-sticky dough. 

At this point, transfer the dough onto a floured surface and roll it into cylinders about 2 centimeters thick. Cut the cylinders into evenly sized pieces, then roll each gnocchi over the tines of a fork or a gnocchi board to create the classic ridges. Finally, cook the gnocchi in boiling water for a few minutes, until they rise to the surface. 

You can choose to freeze the gnocchi using Fresco® and store them in the freezer for up to 6 months. Simply arrange the gnocchi on trays lined with parchment paper, making sure they don’t touch each other. Place the trays in Fresco®, activate the freezing function at -18°C, and leave them for about 1 hour. When needed, just drop the frozen gnocchi into boiling salted water, wait a few minutes, and enjoy a perfect autumn dish.