Pumpkin Gnocchi

Pumpkin Gnocchi

Don't miss this autumn recipe with seasonal ingredients.

Method:

Preheat oven to 300°F. Remuve the skin and seeds, cut pumpkin into small pieces and steam until barely tender. Don’t overcook. Drain and place in oven for 7 to 8 minutes in order to remove excess moisture. Pureè the dry pumpkin in a food processor or blender, allow to cool completely.

Stir the flour, 3 tablespoons melted butter, salt, pepper and nutmeg into the cooled pumpkin. On a lightly floured surface, roll the dough with your hands into logs about ¾- inch diameter. Cut the logs into 1-inch pieces. If it seems too sticky, add more flour until it is easy to handle.

Cook the gnocchi in a large pot of rapidly boiling water until they float to the surface. Remove with a slotted spoon and drain. Toss with ¼ cup melted butter, then with grated Parmesan. Sprinkle with minced parsley just before serving.

 

Ingredients for 4 people:

  • 1/2 pounds fresh pumpkin

  • 1 1/2 cups flour

  • 3 tablespoons melted butter

  • 2 tablespoons minced parsley

  • Salt to taste

  • Nutmeg to taste

  • Grated Parmesan cheese

  • Difficutly: easy
     
  • Preparation: 30 min.
     
  • Cooking: 5 min.

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524