Go Back
–+ servings
Print
Bread Malfatti with Butter and Pumpkin Cream

Bread Malfatti with Butter and Pumpkin Cream

How to make breadcrumb gnocchi - aka Bread Malfatti with Butter and Pumpkin Cream

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 4
Author Manuela Zangara

Ingredients

Bread Malfatti

  • 200 gms – 7 oz. breadcrumbs
  • 200 gms – 7 oz. flour
  • 50 ml – 1.75 oz. milk to be added little by little (you may need a little bit more or less)
  • 2 eggs
  • 80 gms – 2.8 oz. butter softened
  • 80 gms – 2.8 oz. lardo or pancetta
  • 1 garlic clove
  • 40 gms – 1.4 oz. Parmigiano Reggiano thinly grated
  • 1 pinch cinnamon
  • Salt & Pepper to taste

Pumpkin cream

  • 400 gms – 14 oz. pumpkin cleaned and roughly chopped
  • 2 tbsp extra virgin olive oil
  • ½ onion chopped
  • Water
  • Salt & pepper to taste

Butter Sauce

  • 80 gms – 2.8 oz. butter
  • Salt & Pepper to taste
  • Parmigiano Reggiano thinly grated to serve

Instructions

Pumpkin cream

  1. Sauté the chopped onion in the extra virgin olive oil until soft and translucent.
  2. Add the chopped pumpkin and mix it well. Add a little water, cover it and let it cook until soft.
  3. When the pumpkin is ready, blend it.
  4. Add salt and pepper to taste and keep it aside.

Bread Malfatti

  1. Make a paste of the garlic and lardo/pancetta using a mortar and pestle.
  2. Add the butter and keep working until you get a smooth cream.
  3. In a bowl, mix the breadcrumbs, flour, beaten eggs, salt, pepper, cinnamon, Parmigiano Reggiano and the garlic & lardo paste.
  4. Add the milk little by little and knead until you get a pliable dough. Make a ball out of it, wrap it in cling wrap and keep it aside to rest for 10 minutes.
  5. To make the malfatti, make small elongated balls (3x1.5cm - 1.2x0.6 inches) using your hands.
  7. Cook them in boiling salted water for about 10 to 12 minutes after they start floating.

Butter Sauce

  1. In the meantime, prepare the butter sauce by simply melting the butter in a pan over low heat. Add salt and keep it aside.

Assembling

  1. When the malfatti are cooked, drain them with a slotted spoon and sauté them with the melted butter. Do this gently as they are quite delicate!
  2. Serve them with the Pumpkin cream and some Parmigiano Reggiano thinly grated on top.