PUMPKIN GNOCCHI: A GREAT FALL RECIPE WITH A DELICATE FLAVOUR


This article is also available in: Italian

SERVES 6

DIFFICULTY medium

PREPARATION TIME 1 hour

COOKING TIME
Pumpkin: 30 minutes
Gnocchi: 3 minutes

INGREDIENTS

• 500g pumpkin
• 100g all-purpose flour
• 1 egg
• Parmesan cheese
• A dab of butter
• Sage, as needed

METHOD

Cut the pumpkin into 1cm thick slices, peel and seed. Lay them on a baking sheet that has been lined with parchment paper and add some salt. Transfer to oven and cook at 160° for 20/30 minutes. Press the tines of a fork into the flesh to check if the pumpkin is done. If it is soft, remove from the oven and let cool for at least 10 minutes.
Using a fork, press pumpkin slices until creamy. Combine with 1 egg, flour, grated Parmesan cheese, salt and pepper. Knead by hand until ingredients are well combined and the dough is smooth.
Bring salted water to the boil. Meanwhile, melt a dab of butter with some sage into a pan.
Place the dough over a floured pastry board. Divide into smaller parts and roll into long strips. Cut into pieces, about the size of big hazelnut. Shape them by hand or using a gnocchi board.
Cook your pumpkin gnocchi in boiling water until they rise to the top. Using a slotted spoon, transfer gnocchi to the pan and toss to combine with butter and sage. Serve.

THANKS TO Luca Sbarbada

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