Time: 45 minuti
Difficulty: Facile

Gnocchi are a first course that allows us to delight in the choice of ingredients with which to prepare them, today we make them with pumpkin!
Features:
a vegetable with few calories but rich in vitamins A, C and E that boost the immune system. There are important antioxidants that lower the risk of chronic and cardiovascular diseases, it also promotes eye and skin health.
Historical background:
The story of the pumpkin starts from more than 8000 years ago, linked to magical and religious beliefs. apparently it was imported by the Phoenician peoples, who began to cultivate it along the mouths of Italian rivers. Soon, the culture of the lagenaria expanded quite quickly, so much so that, first the Etruscans and then the ancient Romans, were kidnapped by the taste and quality of this fruit.
Notes:
There are many varieties and the harvest period is from September to November.

Ingredients for 4 people
500 g white potatoes Bologna PGI
130 g pumpkin pulp already blended and cooked 
260 g prepared for pasta Molino dallagiovanna
2 egg yolks
salt up
ground black pepper
Fine rice flour allowed for dusting
For the cream of cheese
300 ml of fresh cream
200 g grated parmesan cheese 
1 leek
Balsamic vinegar of Modena IGP
50 g of butter
Extra virgin olive oil
Salt up
Ground black pepper

Proceeding
Put in a pot with water when it has come to a boil, cook the potatoes until they are well tender and soft.
Peel the potatoes still hot and pass them to the potato masher, dropping the puree directly into a bowl; let it cool a few minutes, then transfer it to the pastry board. Add the pumpkin pulp, the flour, little by little, working gradually so that it absorbs, then add the egg, a pinch of salt and a ground pepper and mix everything. Create a ball with the dough, let it rest for 30 minutes, then take the pieces of dough and roll them on the lightly floured pastry board, creating salami. With a floured knife, cut them into 4 mm long chunks, go over the gnocchi in the tines of a fork; let them rest on a tray sprinkled with rice flour.
Take a saucepan and pour the cream, put together with the cheese and cook slowly taking care to stir occasionally with a whisk, when everything is well melted remove from the heat and let cool a few minutes.
Place a saucepan with water and bring to a boil, peel the leek from the outer skin, peel and scald a couple of minutes in water, at the end drain in water and ice and let cool.
Boil a pan with water, season with salt and cook the gnocchi for a few minutes until they come to the surface, drain in a bowl with butter and melt.
Pour the taleggio cream into the plates, decorate with drops of vinegar around the gnocchi and complete with leek curls drained and seasoned with a little oil and a pinch of salt.