Pumpkin gnocchi with chicken

Name: Pumpkin gnocchi with chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500-600 g Nutmeg pumpkin; 350 g floury potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 200 g leaf spinach; 75 g Pancetta in slices (Italian bacon; alternatively bacon); 1/2 Pomegranate; 50 g Parmesan (piece); 100 g + some cornstarch; 350 g Chicken filet; 3 TABLESPOONS Olive oil; 50 g Butter; 150 g Double cream cheese; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

A combination of Italian bacon, spinach and pomegranate leads this nutmeg pumpkin pan to other spheres of taste. The homemade gnocchi are certainly not from this world.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500-600 g Nutmeg pumpkin
350 g floury potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
200 g leaf spinach
75 g Pancetta in slices (Italian bacon; alternatively bacon)
1/2 Pomegranate
50 g Parmesan (piece)
100 g + some cornstarch
350 g Chicken filet
3 TABLESPOONS Olive oil
50 g Butter
150 g Double cream cheese
7-10 Tbsp Aluminium foil

Directions

1
Quarter the pumpkin, remove seeds and soft fibers. Peel pumpkin. Cut 400 g pulp into pieces. Peel and wash the potatoes and cut them into pieces as well. Cover the pumpkin and potatoes and cook in salted water for about 20 minutes.
2
In the meantime, sort out the spinach, wash and drain. Cut pancetta into strips. Remove the pomegranate seeds from the skin. Grate the parmesan.
3
Drain the potatoes and pumpkin, let them steam and press them through a potato press. Knead parmesan and 100 g starch, season with salt, pepper and nutmeg. If the mixture is very soft, add some more starch. Form 3-4 rolls (each approx. 1.5 cm Ø) from the mixture on a work surface dusted with starch and cut into pieces of approx. 2 cm width. Cook the gnocchi in portions in boiling salt water for about 5 minutes until they float on the surface. Then take them out and let them drain.
4
Wash the chicken filet and dab dry. Fry the pancetta in a pan without fat, remove. Heat 1 tablespoon of oil in the pancetta fat. Fry the meat for 6-7 minutes on each side. Season with salt and pepper.
5
Heat 2 tablespoons of oil and butter together bit by bit in a large frying pan. Fry the gnocchi in portions for about 5 minutes, turning them carefully, seasoning them with salt and pepper if necessary.
6
Take out the meat and let it rest for about 5 minutes wrapped in aluminium foil. Deglaze the frying set with 75 ml water, stir in cream cheese and bring to the boil. Season sauce with salt and pepper. Add the spinach and let it collapse. Cut the meat open. Add chicken and gnocchi to the sauce. Sprinkle with pancetta and pomegranate seeds.