Ingredienti
[ 600 g | 1.5 lbs ] pumpkin pulp
[ 250 g | 1.5 c ] flour
[ 100 g | 3.5 oz ]+ parmigiano
1 egg
[ 40 g | 3 tbsp ] butter
sage
salt and pepper
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Ricetta
Peel and cut the pumpkin into chunks, then cook covered in a small pot with a bit of water water until soft (about 15-20 min).
Remove any excess water then blend the pumpkin pieces until smooth. Add the egg, parmigiano, and flour and continue blending until well mixed. The dough should be thick and have lost almost all fluidity, add more flour if necessary. Adjust salt and pepper.
Bring a pot of salted water to a boil. Using two spoons form gnocchi about [ 2 cm | 3/4 in ] large and drop into the boiling water. Remove with a slotted spoon when they float back up to the surface and keep them warm as you cook the rest.
Serve with a butter sage sauce and extra parmigiano.
Copyright © 2001-2009 Gianmarco Pinton
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