Yield: 4 servings


Potato and pumpkin gnocchi

Instant mashed potatoes 125 gr.
Pumpkin puree 500 gr.
Eggs 1 u.
Grating cheese 60 gr.
Flour 100 gr.
Thyme c/n.
Salt c/n.

spinach cream sauce

Spinach 1 bundle.
Thyme c/n.
Garlic c/n.
Cream 250 cm3.
Salt c/n.
Pepper w/n.
Grated cheese w/n.
Bechamel c/n.

– Confit cherry tomatoes

Cherry tomatoes w/n.
Garlic c/n.
Thyme c/n.
Sugar c/n.
Salt c/n.
Olive oil w/n.

Step by step, how to prepare the 29 gnocchi

– Potato and pumpkin gnocchi

Mix the pumpkin puree with the instant mashed potatoes and the rest of the ingredients. Unite the dough without kneading. Make 20 gr gnocchi and cook in boiling water for 1 minute since they float.

– Dip

Saute onion and garlic. Incorporate the spinach cut into julienne strips. Add the cream and cook for 5 minutes. Season and mix to obtain a creamy sauce. Add to the bechamel sauce and season with grated cheese. Serve with the cooked gnocchi.

Why do we eat Gnocchi on the 29th?

It is an Italian tradition. Legend has it that in the 8th century, a young Saint Pantaleon preached and healed the sick in that area. On July 29, the future saint was invited to eat by a family of fishermen who served him gnocchi.

In gratitude for the food, in the middle of a bad year for fishing, Pantaleón predicted that in the coming months the activity would improve. When family members lifted the plates they found gold coins underneath.