PUMPKIN GNOCCHI, TOBINAMBUR CREAM, CRANBERRY AND HAZELNUT CRUMBLE: COOKING FOR LOVE

While cooking, we work on ourselves: we spend time and energy preparing dishes to nourish body and mind. A sort of therapeutic moment that teaches us to love ourselves, stimulates our creativity, appetite and social sphere. Let’s take advantage of this year’s unusual celebrations by cooking at home with a Lefay Vital Gourmet recipe. The protagonist is pumpkin: seasonal, low in calories and rich in vitamins, minerals and fibre, it stands out for its antioxidant, anti-inflammatory, diuretic and calming properties.

INGREDIENTS (4 people)

• 400g pumpkin puree (pumpkin cooked in foil in a static oven at 190°C)
• 60g cornflour
• 40g cranberry
• 10g roasted pumpkin seeds
• 40g toasted hazelnuts
• 1kg boiled Jerusalem artichokes
• 200g cooking water
• 4g salt
• 100g hazelnut butter

PROCEDURE

Jerusalem artichoke cream:

Peel the Jerusalem artichokes and cook them in boiling water. Drain, saving some of the liquid and blend the Jerusalem artichokes, add salt and hazelnut butter.

Pumpkin gnocchi:

Wash the pumpkin and cut it into slices, season with salt and a pinch of thyme, wrap in aluminium foil. Bake at 190°C for about 50 minutes. Open the foil, extract the pulp and blend it. Add 60g of cornflour and 4g of salt to every 400g of pumpkin puree.
Shape the dough into gnocchetti and gently drop them into a pot of hot water above 80°C (it should be simmering), wait for them to rise to the surface, drain them with the help of a slotted spoon and place them on an oiled plate.

Crumble:

Combine the pumpkin seeds and hazelnuts, both toasted and chopped, with the dehydrated cranberries.

Assembly:

Place the gnocchi in a frying pan with a small ladle of vegetable broth, a drizzle of oil and a little salt, and let them cream up. Place the hot Jerusalem artichoke cream in a bowl, add the gnocchi and garnish with cranberry crumble.