Pumpkin gnocchi
Wet the spoon before dropping the gnocchi into the boiling water. If you are storing the gnocchi, drizzle them with olive oil to prevent them from sticking
How to make it
1
Remove the pumpkin seeds, wrap in aluminum foil and place in a 200°C oven until soft
2
Peel the pumpkin, strain it, mix with A and knead well
3
Boil plenty of water in a pot and drop 2 into the boiling water little by little with a spoon
4
Once they float, simmer for about a minute and then set aside
5
Add B to a frying pan and simmer. Once boiling, add the gnocchi and simmer a little more. Turn off the heat, add the Parmesan, and season with salt. Serve on a plate and sprinkle with Parmesan cheese to finish
Materials1 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
-
- Chopped sage
- 3
-
- Fresh cream
- 180ml
-
- Parmesan cheese
- 30g
-
- For salt finishing
- A little
-
- For finishing with Parmesan cheese
- A little
[PR]
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