Make Gnocchi:

500g pumpkin cubes SIPO

1 egg

120g plain flour, plus extra to dust

30g potato starch

3 bunches of rosemary (chopped)

Salt

Bake the pumpkin in a preheated oven for about 1 hour on 160 ° baking paper.

When the pumpkin is cooked pass it to a potato masher. Now combine all the ingredients and form the dumplings.

Prepare Pumpkin Sauce:

2 tabs x 150g yellow pumpkin Fresh Pesto SIPO

Blend the SIPO Yellow Pumpkin Fresh Pesto with the blender adding a little of the cooking water of the Gnocchi with regular salt and pepper. Keep warm.

For the pesto of agretti:

Saltwort "Sipo" 150 gr

20g extra virgin olive oil 

20 gr Grated Parmigiano Reggiano or Pecorino Romano

Boil the Saltwort in salted water for 2 minutes, drain and cool immediately in water and ice. Blend with basil nuts oil, finely chop the Saltwort with a knife, then combine all the ingredients in a bowl and mix everything together and keep at least an hour in the fridge. For pesto use 2/3 of Saltwort the rest we leave them whole to garnish the dish

Slice a friggitello into very thin slices and fry in a pan with a two a spoonful of extra oil for a minute, it must remain nice and crispy.

At this point, cook the gnocchi in salted water, drain them in a low pan and add a bit of butter or a tablespoon of oil to taste, remove from the heat and add the agretto pesto. heat the pumpkin cream, put it on the bottom of the mirror plate and place the pumpkin pesto dumplings on top and decorate with a little boiled Saltwort and friggitelli, give a nice grated Parmesan cheese and a pinch of pepper to the reel.

Enjoy your meal