Pumpkin Gnocchi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

cooking time 1h and 1/2.

I finally found butternut pumpkins with a good maturation . I could not leave them at the supermarket ! I have taken two of about one kg each . I destined one of them partly to my little one, as she loves rice cream with pumpkin, and partly to the freezer. The second I decided to turn it into gnocchi!

It was a great idea! Try them!

 

Ingredientsfor 4 people:

• One butternut pumpkin of 1 kg,

• One egg,

• Enough flour,

• Nutmeg,

• Butter 100 g

• Sage

• Parmigiano reggiano cheese,

Preheat the oven to 225 degrees.

Cut the pumpkin in half, remove the seeds ( 1 ) and place the two halves on a baking pan , lined with baking paper, cut side down ( 2 ) . Put the pan in the oven for about 30 minutes , until the pulp of the pumpkin will be' softened ( 3 ) .

 

 

 

 

 

 

As soon as the pumpkin’s ready, take it out out of the oven ( 4 ) and remove the pulp with a spoon ( 5 ).

In a bowl put the pulp, the egg ( 6 ), a few spoons of flour ( 7 ) and a pinch of nutmeg ( 8 ).

 

 

 

 

 

 

Begin to knead with a spoon . Transfer the all on pastry board ( 9 ) and gradually add flour until it becomes fairly consistent but moist enough to be kneaded ( 10 ) .

 

 

 

 

 

 

Do not put too much flour, or the gnocchi will be too hard . Take a piece of dough and knead making a stick of about 1 cm , 1 cm ½ diameter. Cut the stick in gnocchiof 1 cm ½ ( 11 ) . And so on to the end ( 12 ) .

 

 

 

 

 

 

To cook :

In plenty of boiling salted water and cook until the gnocchi come to the surface .

Meanwhile , in a nonstick pan put 100 g of butter , one or two cloves of garlic and a few leaves of sage .

 

Take the gnocchi just afloat with a slotted spoon and place them in a pan with butter and sage , mix them in as you add the others . Sprinkle all with good parmigiano reggiano cheese and serve hot .

 

 

NOTE

• I use oven baking for potato gnocchi  as well ( when I have time ) as the excess water dries and at the time of kneading less flour is needed, which is much better for the end result.

 

• Do not worry if the gnocchi are not all the same, they will be all cooked when surfacing.