Bake the pumpkin and the potatoes until cooked. Extract the pulp and sift. Mix the cheese and salt with the flour. Make gnocchi of 10 g each.
Discover 'the chef butcher chef' Renzo Garibaldi's recipe for squash gnocchi with smoked pork belly here.
Garibaldi of Osso, in Lima, Peru, honours sustainable meat butchery at his destination nose-to-tail butcher's shop and restaurant rolled into one.
Here the butcher chef shares the step-by-step recipe to re-create his squash gnocchi with smoked pork belly.
The dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes between the U.S. and Latin America, when the dish was served by chef Andrea Marchesin at Toscana Divino in Miami.
Coconut Octopus by Mario CastrellónNext Recipe