Mucus Plug In The Toilet

pumpkin gnocchi with Taleggio and crispy bacon

Ingredients for 4 people: 180 gr flour

350 gr potato
ground black pepper to taste 1 egg
salt

350 grams of pumpkin

For the dressing

a nut
200 grams of butter 100 grams of bacon taleggio



Preparation:

Preheat oven to 180 degrees.
Cut the pumpkin into slices rather coarse, bake for 20-25 minutes in a baking tray lined with baking paper. Pass the mashers.
Boil the potatoes with the skin in salted water, peel them after going through the mill.
Mix together the mashed potatoes, pumpkin, flour, egg, salt and pepper until the mixture is homogeneous, smooth.
form long rods and cut them into pieces the size of a large hazelnut. Quoc
the gnocchi in boiling salted water and waiting that date back to the surface, drain. While the gnocchi
reach cooking, melt the butter along with Taleggio, in a separate pan on the fire to dry the bacon cut into strips.

Serve: Pour into

gnocchi dish, pour the melted Taleggio cheese and cover with bacon crispy