Immune boosting series
#1 Pumpkin gnocchi with aromatic herbs
I started my first collaboration with Giulia, a lovely human being and a knowledgeable nutritionist. It feels lonely working as a freelance sometimes and it is good to get inspired by people that do something different from what I do. It helps to open my views and learn something new. If I can then bring that something into my photography is a plus!
Together we joined forces to create a series of healthy Italian inspired recipes. All the nutritional info here have been written by Giulia, together we created the recipes and photographed them.
We decided to prepare this primo piatto, since gnocchi are a traditional Italian dish that we both remember making them with our grandparents.
We used zucca (pumpkin) instead of just potatoes as pumpkin is a great source of antioxidants and beta-carotene, precursor of vitamin A.
Vitamin A is an essential nutrient for cellular growth and for maintaining a healthy and responsive immune system. Research has also linked this vitamin to lung function improvement in chronic obstructive pulmonary disease, which is an excellent reason why we should start eating more vitamin A -rich food during these times.
The sauce we created for our pumpkin gnocchi has several health-boosting ingredients! In extra virgin olive oil, we infused garlic, oregano, rosemary and sage which can all help fighting microbes. Then we used a combination of seeds as a healthier substitute for Parmesan cheese, since pumpkin, sesame and sunflower seeds are rich in zinc which plays a key role in immune function, and because dairy products could be quite inflammatory on the body.
“Autumn is all about pumpkin and chestnut from where I am from, near Lake Garda in Northern Italy. From October to December, homes and restaurants start cooking pumpkin-everything: soups, ravioli (tortelli di zucca, a typical recipe from Mantova), salads, cakes, even gelato — which is incredibly tasty.
The flavour of pumpkin brings me back to my childhood in Italy, and the fact that this vegetable is also packed with health-promoting properties makes me feel glad to consider pumpkin one of my comfort foods! “ said Giulia.
You can find Giulia on Instagram under @Cromonutrition
Pumpkin gnocchi with aromatic herbs
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1hour 20minutes
Servings: 2 serves
INGREDIENTS
GNOCCHI
300g pumpkin
200g old potatoes
40g corn starch
100g flour
1 medium egg
a few twists of ground black pepper
5g salt
AROMATIC OLIVE OIL
60ml extra vergin olive oil
10 sage leaves
3 crushed garlic cloves
a few rosemary leaves
1/2 tsp oregano
To sprinkle
2 tbs ground sunflour and pumpking seeds
10g grated parmesan
To cook the gnocchi
2.5l water
2 tsp salt
INSTRUCTIONS
For the sauce, start by placing all the ingredients in a bowl with the olive oil.
For the gnocchi. Pre-heat the oven to 220 ºC
Cook the potatoes in the oven wrapped in tinfoil for about 50 minutes or until soft.
Cut the pumpkin into cubes, remove the seeds, filament and skin. Place on a tray with baking paper. Sprinkle some salt on the top and cook them in the oven for about 40 minutes or until soft.
In a large bowl peel the potatoes and mash them so they completely smooth. Then mash the pumpkin. It is essential to mix the ingredients together while they are still warm to obtain a compact dough. Put in the flour and the corn starch and mix lightly together using your hands.
In a separate bowl whisk one egg. Then make a hole in the middle of the gnocchi dough previously made and place half of the whisked egg, mix lightly until fully incorporated. The dough should be firm and compact and not too moist but not too dry and hard. If it is dry add more egg, if it is too wet add more flour. For best results try not to touch the dough too much.
Put it into a container, cover with clingfilm and let it rest at room temperature for about 30 minutes.
Dust a flat surface with flour. Take a third of the dough and roll it into cylinder of about 1 inch thick. Then cut it into small pieces of about 1 inch long.
Place the gnocchi on a tray dusted with flour and covered with a cloth to rest for 10 minutes.
Boil about 2.5 liters of water in a large and deep pot. Add in the salt. Bring to a simmer and cook the gnocchi in batches. They are ready when they start to float.
Divide into two portions. Drizzle the herbal olive oil on top of them and finally sprinkle the ground seeds and parmesan on top.
If you wish to use the gnocchi in a separate occasion they can be frozen for up to three months or in the fridge they can be used up to 3 days.