Soft and tasty, pumpkin gnocchi is an autumn dish . An easy recipe that is made from several ingredients and provides a potato-free dough .
To prepare good, soft and compact pumpkin gnocchi , it is important to bake the pumpkin in the oven so that the flesh is drier and improves the properties of the dough. A possible variant is the addition of boiled and crushed potato to the dough , which thanks to the starch allows the pumpkin to bind better, making it easier to shape gnocchi.
Rich in nutrients, including minerals , vitamins and carotene , pumpkin is typically an autumn vegetable that is harvested and used in the kitchen when it is completely ripe and the flesh is sweeter.
- 600 g pumpkin puree
- 300 g flour
- 1 egg
To prepare pumpkin gnocchi: divide the pumpkin into large slices, remove the seeds, but leave the skin on. Wrap them in foil and place in a hot oven at 200 ° C for about an hour. The cooking time of a pumpkin depends on its size and type.
At the end of cooking, the pumpkin pulp must easily separate from the skin and has a very soft texture, so it can be easily transformed into puree. Let it cool down.
In a bowl or on a flour-covered wooden counter top, mix pumpkin puree with flour, egg and salt. Add a pinch of sugar.
Work to get a compact dough. You can add a little more flour.
Divide the dough into several parts. Form a roll of them and cut them into pieces about one and a half centimeters in size to form noodles . Continue with all the cake.
Using a special tool, fork teeth or just your hands, give the dumplings a typical hollow shape and, if possible, “lines”. (I did not succeed ?)
Cook the gnocchi for a few minutes in salted water, they will be ready as soon as they come to the surface.
Serve with meat or fry in a pan with butter, herbs and sprinkle with Parmesan cheese.