Pumpkin gnocchi with Jerusalem artichoke pesto and crispy speck

<p>Rinse the Jerusalem artichokes, peel them and let them boiled in abundant salty water for about 15-20 minutes (keep the cooking water, we will use it to cook the gnocchi!).<br /> Once the Jerusalem artichokes have cooled, blend them with and hand blender together with almonds, salt, pepper and parmesan until smooth.<br /> In a pan, stir-fry the speck with a little oil to a golden brown: it will take about 5 minutes.<br /> Cook the gnocchi with 100ml of the Jerusalem artichoke cooking water for 3 minutes.<br /> Season them with the speck and arrange them in a plate over spoonful of blended Jerusalem artichokes.</p> <p>Thanks to <a href="https://antonellaskitchen.co/2020/10/29/gnocchi-di-zucca-con-pesto-di-topinambur-e-speck-croccante/#more-1253" target="_blank" rel="noopener">antonellaskitchen</a></p> <p><img class="size-full wp-image-2007" src="https://www.mammaemma.it/wp-content/uploads/2019/11/speck.jpg" alt="Gnocchi con speck" width="800" height="533" /></p>