Pumpkin gnocchi is a typical autumn dish. An easy-to- make first dish, genuine and with a delicate flavor.
- 500g pumpkin
- 100g all-purpose flour
- 1 egg
- Parmesan cheese
- A dab of butter
- Sage, as needed
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, met a dab of butter with sone 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.