Potato chicche, Mantovana pumpkin cream soup and radicchio.

DI Chiara Maci | 19 Oct 2017


Mantovana pumpkin cream soup and pan souteed radicchio.

Everyday it’s the right day for gnocchi.



300g flour 00

1kg yellow flesh potatoes

1 egg

1 pinch of salt

400g Mantovana pumpkin

2 onions

Vegetable broth or water

2 heads of radicchio

Oil evo




For the seasoning:

– Put the pumpkin into the oven at 200c for about 45 minutes.

– Take all the pulp off with a spoon and sear it in a pan with the browned onion, adding a little vegetable
broth or water.

– Adjust salt and pepper then mix with the hand blender to get the Mantovana pumpkin cream soup.

– Brown a finely cut white onion in a pan, with oil evo.

– Wash the radicchio, cut it into thin stripes and add it to the onion, stewing it over medium heat. Adjust
salt and pepper.

For the gnocchi (or, as I did, in this case you can buy ready prepared potato chicche):

– Boil potatoes. Drain them, peel them and pass them through a potato masher while still warm, then let
them cool down.

– Make a mound with the flour and dig a fountain in it, then put the mashed potatoes in the middle
together with a whole egg. Mix using hands.

– Divide the dough into sausage-shape rolls, with the help of some flour.

– Cut them with a knife and get the gnocchi of the lenght you prefer. Place them on a floured surface while cutting them.

– Bring abundant water to boil in a large saucepan, salt it and cook the gnocchi.

– Drain the gnocchi as soon as they come up to surface and mix them carefully with the pumpkin cream
soup and radicchio.

– Serve with a grating of black pepper.


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