Pumpkin cavatelli(gnocchi) with ground meat

Author: Pia Albrechtsen
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Gnocchi cavatielli is a hand made pasta of flour and semola. This time we’ll prepare the dough with pumpkins! The name “cavatielli” comes from the fact they are hollow inside, with the form of a snail shell. It is a satisfactory dish to prepare with your own hands!

Pumpkin cavatelli(gnocchi) with ground meat

Pumpkin cavatelli(gnocchi) with ground meat

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: hard

Ingredients:

  • Pumpkin (cleaned and ready to use): 250 gr.
  • Semola: 250 gr.
  • Flour: 250 gr.
  • Ground meat: 300 gr.
  • 1 Onion
  • 1 Carrot
  • 1 Cellary
  • Extra Virgin Olive Oil: 10 cl
  • 1 fist of salt

Directions:

  1. Preparing cavatielli:

  2. Cut the pumpkin in cubic pieces then put the cubes into a pot with a little of water (3 cl).
  3. The pumpkin will release water: cook for 15 minutes, medium heat, then uncover the pot and cook until the water dries.
  4. Prepare on the table a “fountain” of mixed semola and flour.
  5. A “fountain” is a little mount with a cave in the middle, similar to a volcano.
  6. Take out the pumpkin and put it on the table.
  7. 1.Mix the pumpkin cubes and squash them.
  8. 2.Take the pumpkin in the center of the fountain.
  9. 3.Mix the pumpkin with the flour and the semola until you create a BALL of pasta.
  10. 4.Stretch the ball to form a line.
  11. 5. From the line take little pieces with the hand: you must push your finger under every piece to make a snail-shell form.
  12. You should make each “gnocco cavatiello” diameter of 2cm.
  13. Cooking pasta and sauce:
  14. In one pot add two fingers of extra virgin olive oil (10 cl) and take it to boil temperature with medium heat.
  15. Prepare the carrot and the celery in very little pieces.
  16. Cut the onion in fine pieces, set it in the boiling pot to golden; add in the celery, the carrot and all the meat, cover the pot.
  17. You can salt the meat a little, choose you how much.
  18. The meat will release water: cook for 15 minutes then uncover the pot and cook until the water dries; add a little touch of white wine, you choose how much, then finish to dry the meat sauce.
  19. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  20. Once the water is boiling, stir in the Cavatielli, and return to a boil.
  21. Cook the pasta for 15 minutes. Drain well.
  22. Serve the pasta in dishes with ground meat sauce on it, blend as you wish.
  23. Have a good lunch!

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