Time: 1 ora
Difficulty: facile

A complete first course, ideal for those seeking a rich and super creamy dish.

Characteristics:
Turmeric (Curcuma longa) is a spice belonging to the Zingiberaceae family, widely used in traditional Indian and Chinese medicine. Its rhizome, similar to ginger but with a deep orange color, is used in cooking. It is generally purchased already ground into a powder.
Historical Notes:
Turmeric has been used in Eastern tradition for millennia. Indians used it extensively in Hindu religious ceremonies as early as 2000 BC, while traditional Indian medicine, ahead of its time, used it to reduce inflammation. But Buddhists have also always used it extensively, as it is considered a spice of good luck and blessings.
Note:
Turmeric can interfere with the intake of medications that slow blood clotting.

Ingredients for 4 people
500 g Bologna PGI white-fleshed potatoes
130 g blended and cooked pumpkin pulp
180 g Molino dalla Giovanna Special Fresh Pasta
2 egg yolks
Fine salt
Ground black pepper
Very fine rice flour allowed for dusting
For the creamed cheese soup
300 ml fresh cream
200 g grated Parmigiano Reggiano
1 leek
Balsamic vinegar of Modena PGI
50 g butter
Extra virgin olive oil
Fine salt
Ground black pepper

Method
Place a pot of water on the stove until it comes to a boil, add the potatoes and cook until they are soft. They will be very tender and soft.
Once cooked, peel the potatoes while still hot and mash them with a potato ricer, dropping the puree directly into a bowl. Let it cool for a few minutes, then transfer it to a pastry board or a stand mixer.
Add the pumpkin pulp and flour, a little at a time, working gradually until absorbed, then add the egg, a pinch of salt, and a pinch of ground pepper and mix everything together.
It may be too soft if the pumpkin isn't well-drained, so be careful, gradually adding a little flour to dry the dough.
Shape the dough into a ball, let it rest for 30 minutes, then take pieces of dough and roll them on a lightly floured pastry board, creating small sausages. Using a floured knife, cut them into 4 mm long pieces. Roll the gnocchi over the prongs of a fork; let them rest on a tray sprinkled with rice flour.
Pour the cream and cheese into a small saucepan and cook slowly, stirring occasionally with a whisk. Once the mixture is thoroughly melted, remove from the heat and let cool for a few minutes.
Place a small saucepan of water on the stove and bring to a boil. Peel the leek, remove the outer skin, and blanch it for a couple of minutes in water. Drain in iced water and let cool.
Prepare a pot of water, season with salt, and once it comes to a boil, cook the gnocchi for a few minutes until they float to the surface. Drain them in a bowl with the butter and let it melt.
Pour the cream cheese into plates, garnish with drops of vinegar around the gnocchi, and garnish with drained leek curls seasoned with a drizzle of oil and a pinch of salt.