Pumpkin gnocchi Quick and easy recipe
pumpkin gnocchi : Here is one of the many ways to use pumpkin in this period, the procedure is simple, the dressing is classic and the result is delicate and autumnal! Try it!
Ingredients for 4 people
- 1 kg of pumpkin
- 150 grams of flour 00
- 150 gr of rice semolina
- 2 tablespoons of Parmesan
- 1 egg
- sage or rosemary
Similar recipes: Ravioli with pumpkin, pasta and pumpkin
How to make pumpkin gnocchi
Clean the pumpkin, removing the rind, seeds and filaments, rinse it quickly under running water. Arrange the pumpkin cut into slices not too thick on a baking sheet with aluminum foil, cook at 200 ° for 40 minutes. Until it becomes soft.
Let the pumpkin cool and pass it through a vegetable mill or blend it with a mixer. Put the pumpkin pulp thus obtained in a saucepan over low heat for a few moments and stir to dry the excess water.
Let the pumpkin pulp cool, then add the egg, flour and rice semolina and knead with your hands until you get a smooth and compact dough. Now knead on a pastry board, if the dough is still too soft add a little flour.
Shape into cylinders and cut into pieces of about 2 cm. You can leave this shape (as I did) or slide them on the prongs of a fork with your index finger, creating a hollow inside and the wavy effect on the surface.
Cook the gnocchi in boiling salted water until they rise to the surface, drain them with a slotted spoon and season with melted butter and sage (or rosemary ome in my case)
And your pumpkin gnocchi is ready.
WINE PAIRING: this dish goes well with still red wine, medium-bodied: Contessa Entellina Sauvignon Doc.
In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org
Enjoy your meal!