Pumpkin gnocchi
When dropping the gnocchi into boiling water with a spoon, be sure to wet the spoon. If you're storing the gnocchi, drizzling them with olive oil will prevent them from sticking together
How to make it
1
Remove the seeds from the pumpkin, wrap it in aluminum foil, and place it in a 200°C oven until soft
2
Peel the pumpkin, mash it through a sieve, and mix it with ingredient A, kneading well
3
Bring a large pot of water to a boil, then drop the mixture from step 2 into the boiling water little by little using a spoon
4
Once they float to the surface, boil them for about a minute, then remove them from the pot
5
Put ingredient B in a frying pan and simmer until boiling. Add the gnocchi and simmer for a little longer. Turn off the heat, toss in the Parmesan cheese, and season with salt to taste. Serve on a plate and sprinkle with Parmesan cheese as a garnish
Materials1 person
-
- Pumpkin
- 1/4 piece
-
[A]
- egg
- 1/2 piece
-
- flour
- 35g
-
- Parmesan cheese
- 3 tablespoons
-
- salt
- A little
-
- coarsely ground black pepper
- A little
-
[B]
- butter
- 15g
-
- Chopped sage
- 3 sheets
-
- fresh cream
- 180ml
-
- Parmesan cheese
- 30g
-
- For salt finishing
- A little
-
- For finishing with Parmesan cheese
- A little
[PR]
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