Pumpkin gnocchi with basil and Parmesan
Ingredients
1kg pumpkin, baked and cooled
2 whole eggs
½ tsp sea salt
¼ tsp pepper
Fresh basil leaves, chopped
250g wheat flour
250g corn flour
Olive oil
Prmesan or Grana Padano cheese, grated
Fresh basil leaves for garnish
Preparation
1
Separate the meat and chop the pumpkin into a puree.
2
Add eggs, stir.
3
Add salt, pepper and chopped basil.
4
Add flour and knead a soft dough. If the dough is too sticky, add more flour - the amount depends on the water content of the pumpkin.
5
Divide the dough into equal rolls 3 cm thick and about 20 cm long.
6
Divide and cut each roll into a 2 cm long pieces.
7
Cook the gnocchi in a large pot in plenty of salted water. Gnocchi are cooked when they rise to the surface. Remove them from the pot with a slotted spoon.
8
Pour hot olive oil over gnocchi or simply sauté them in hot oil.
9
Serve sprinkled with cheese and fresh basil.
.
About
Wonderful hors d'oeuvre or light dinner.
Yield:
6 servings
Added:
Sunday, October 20, 2013 - 10:56am
