Pumpkin gnocchi
When dropping gnocchi in boiling water with a spoon, wet the spoon. If you want to store gnocchi, sprinkle olive oil on top and it won't stick.
How to make it
1
Remove pumpkin seeds, walnut them in aluminum foil and place in a 200°C oven until soft.
2
Peel the pumpkin, scrub it, mix it with A and knead it well.
3
Boil plenty of water in a pot and slowly drop 2 into the boiling water with a spoon.
4
Once it floats, simmer for about a minute and then let it go.
5
Put B in a frying pan and simmer, then when it boils, add the gnocchi and simmer a little more. Turn off the heat, then mix with Parmesan and season with salt. Place on a plate and sprinkle with Parmesan cheese to finish off.
Materials 1 person
-
- Pumpkin
- 1/4
-
[A]
- egg
- 1/2 pieces
-
- flour
- 35g
-
- Parmesan cheese
- 3 tablespoons
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[B]
- butter
- 15g
-
- Chop sage
- 3
-
- Fresh cream
- 180ml
-
- Parmesan cheese
- 30g
-
- For salt
- A little
-
- For finishing parmesan cheese
- A little
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