Spatzle with pumpkin & potato cream and sautéed chicory

INGREDIENTS FOR 4 PEOPLE:

SPATZLE

• 800g clean spinach
• 300g gluten-free flour
• 1 small glass of water
• 2 eggs
• Nutmeg, salt, pepper, butter to taste

CONDIMENT

• 400g clean pumpkin
• 300g red potato
• 1 shallot
• 200ml vegetable broth
• 200g of Catalonia chicory
• Salt, pepper, EVO oil to taste

COOKING TOOLS :

• Dr. Green Risolì non-stick pan
• Hamilton Beachmixers
• Dr. Green Risolì non-stick saucepan

PROCEDURE :

Prepare the spatzle dough:

• Clean the spinach and then steam them.
• Then drain them well, chop them with a knife and put them in a bowl with the eggs, water, salt and pepper.
• Blend the mixture then add the flour a little at a time and knead until you obtain a compact batter.
• Add the nutmeg and put in the fridge to rest for about half an hour.

While waiting, prepare the pumpkin and potato cream:

• Peel the vegetables and cut them into coarse pieces.

• Leave only a small part cut into small cubes that we will keep aside.
• Also cut the shallot and chicory.
• Fry the shallot in a saucepan for a few minutes, then add the pumpkin and the potato and leave to go for another moment before adding the broth and boiling for about 20/25'.
• Then pass with the immersion blender. The cream obtained must be thick enough, it must not be a soup but a condiment for spaetzle.

• Apart, sauté the chicory in a pan with a drizzle of oil for a few minutes and then the pumpkin and potato cubes set aside previously.

After the half hour of waiting,

• pour the spatzle mixture into plenty of boiling water using a medium-large holed potato masher.
• Wait for the spatzle to float and then drain them.

Serve the gnocchetti on a bed of pumpkin and potato cream and complete the dish with the sautéed chicory, two tablespoons of melted butter and a sprinkling of grated Parmesan.
Enjoy your meal!

INGREDIENTS FOR 4 PEOPLE:

• 400gr zucca pulita
• 300gr patata rossa
• 1 scalogno
• 200ml brodo vegetale
• 200gr cicoria di catalogna
• Sale, pepe, olio EVO QB

STRUMENTI DI COTTURA :

• Tegame antiaderente Dr. Green Solved;
• Mixer Hamilton Beach
• Non-stick saucepan Dr. Green Risolì

PROCEDURE :

Prepare the spatzle dough:

• Clean the spinach and then steam it.
• Then drain them well, chop them with a knife and put them in a bowl with the eggs, water, salt and pepper.
• Blend the mixture then add the flour little by little and mix until a compact batter is obtained.
• Add the nutmeg and place in the refrigerator to rest for about half an hour.

While waiting, prepare the pumpkin and potato cream:

• Peel the vegetables and cut them roughly into pieces.

• small part cut into small cubes which we will keep aside.
• Also cut the shallots and chicory.
• Fry the shallots in a saucepan for a few minutes, then add the pumpkin and the potato and let go for another moment before adding the broth and boiling for about 20/25’ . 
• Then blend with an immersion blender. The cream obtained must be thick enough, it must not be a soup but a condiment for spaetzle.

Once the half hour of waiting has passed,

• mixture into plenty of boiling water using a medium-large holed potato masher.
• Wait for the spatzle to float and then drain them.

Serve the gnocchetti on a bed of pumpkin and potato cream and complete the dish with sautéed chicory, two tablespoons of melted butter and a sprinkling of grated Parmesan.
Bon appetit!