- durum wheat flour: 500 gr.
- pumpkin pulp: 200 gr.
- radicchio (red leaf chicory from North Italy): 3 heads
- red onion: 1
- whole egg: 1
- nuts: 4
- olive oil: 4 tablespoons
- grated nutmeg: 1 teaspoon
Boil the diced pumpkin flesh and mash with a fork. Mix the cream with flour, egg and salt and work until mixture is smooth and elastic.
Derive from the compound some small dumplings, flour them and let stand for a few minutes.
In a nonstick pan, sauté the onion cut into wedges, add the leaves of the radicchio and cook for about 20 minutes. Blend and add the nutmeg.
Put the dumplings in boiling water and drain them when they bob up.
Season with radicchio cream and with chopped nuts and a few leaves of radicchio. Serve steaming.