Crispy Pumpkin and Sardo Gnocchi with Mild Chorizo, Leek, and Tomato Ragout

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. If the pumpkin is not yet cooked, roast it until tender, let it cool slightly, and mash until you have 400 g of well-drained puree.

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   2. In a large bowl, mix the pumpkin puree with the egg yolk, 50 g of grated sardo cheese, 1 teaspoon salt, 1/4 teaspoon black pepper, and the nutmeg.

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   3. Add the all-purpose flour gradually and gently bring the dough together until soft but manageable. Do not overknead, so the gnocchi stay light.

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   4. Transfer the dough to a lightly floured surface, divide into 4 portions, and roll each into logs about 2 cm / 3/4 in thick. Cut into 2 cm / 3/4 in gnocchi pieces and dust with a little more flour.

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   5. Bring 3000 ml / 12 cups of water to a boil in a large pot and add a pinch of salt. Cook the gnocchi in batches; when they float to the surface, let them cook 1 minute more and remove with a slotted spoon.

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   6. Spread the cooked gnocchi on a lightly oiled tray with 1 tablespoon olive oil so they do not stick.

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   7. For the ragout, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the crumbled chorizo colorado and cook for 5 to 6 minutes until browned and it releases its fat.

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   8. Add the onion, leek, and garlic. Cook for 6 minutes, stirring, until the vegetables are tender. Add the sweet paprika, oregano, the remaining black pepper, and mix well.

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   9. Pour in the white wine and cook for 2 minutes so it reduces slightly. Add the crushed tomato and simmer gently for 12 to 15 minutes, until you have a thick ragout. Adjust salt if needed.

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    10. In another large oven-safe skillet, heat the remaining tablespoon of olive oil with the butter. Brown the cooked gnocchi for 2 to 3 minutes per side until they develop a golden crust.

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    11. Sprinkle the remaining 30 g of sardo cheese over the gnocchi and transfer the skillet to the oven at 220 °C / 425 °F for 5 minutes, just until the cheese melts and clings to them.

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    12. Serve the crispy gnocchi with the chorizo colorado ragout underneath or spooned over the top. Finish with the chopped fresh parsley and serve immediately.