Pumpkin Gnocchi with Citrus Fruits in their own Broth

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Pumpkin Gnocchi with Citrus Fruits in their own Broth

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Introduction

With this recipe we want to show you how to make good use of the wonderful stock that is left over from the cooking of some vegetables. In the case of carrots, pumpkin and sweet potato, a sweet, aromatic broth is obtained that thanks to low-temperature cooking offers countless nuances that will helpcomplement the gnocchi dish that we present to you here.

Ingredients

150 g carrot
150 g pumpkin
150 g sweet potato
1 orange
1 grapefruit
100 g water (frozen if it is to be cooked sous vide)
20 g kudzu
0.3 g xanthan gum (optional for thickening the broth)
Salt and pepper
10 g toasted pumpkin seeds
Green shiso leaves

What you need

Microplane grater
Sous-vide cooking bags
Vacuum sealing equipment
Icing bag
Induction cooktop with temperature control
Cling film or greaseproof paper
Jug blender

Preparation

Gnocchi

General Information

class="specs"> 85ºC / 90 min.
Nuts.
4 people

Preparation

Gnocchi

Step 1

Peel the carrots, the pumpkin and the sweet potato and cut into large even cubes. Vacuum pack with the frozen water.

Step 2

Cook at 85ºC for 1h 30min. Check that the vegetables are soft by pressing them before removing them from the water bath.

Step 3

Strain and set aside the cooking water as it will be used to make the sauce that will complete the dish. Meanwhile, blend the vegetables in the blender or using a food mill until a completely smooth purée is obtained. A little of the cooking liquid can be added if necessary to blend correctly and achieve the smooth texture sought.

Step 4

Peel and cut half of the citrus fruits into segments and press the other half to obtain juice from them.

Step 5

Dilute the kudzu with the citrus juice until there are no lumps.

Step 6

Heat the pumpkin puree in a pan, zesting the grapefruit peel over it, then add salt and pepper. Add the dissolved kudzu and cook the puree well until the kudzu is blended.

Step 7

Spread over a tray with greaseproof paper and form the gnocchi, cutting to the desired size.

Step 8

Toast the pumpkin seeds gently in a frying pan.

Step 9

Gently heat the cooking liquid previously set asideto around 80ºCthen add salt and pepper to taste.

Step 10

Heat the gnocchi in the cooking liquid from the vegetables for 5 minutes.

Step 11

To serve, arrange the gnocchi, the toasted pumpkin seeds, and the orange and grapefruit cubes and decorate with green shiso leaves.

Step 12

Finish the dish with the hot cooking stock.

Notes

The stock can be blended with xanthan gum to obtain a slightly thicker broth. In this case it will be necessary to leave it to stand so that it becomes transparent (the emulsion will have left it slightly cloudy).

Did you know…?

Kudzu is obtained from the ground root of the plant itself. It has properties as a thickener and a gelling agent, making it a good substitute for flours and starches. It is gluten-free and can be used for all kinds of liquids, therefore it is a great substitute for cornstarch, as well as easy to digest.