Pumpkin gnocchi (11)
Instructions
Cut into large dice the pumpkin pulp, after having cleaned of seeds and filaments, and gilds in the oven until it is tender.
If you have found a pumpkin large enough, cut off the top and emptied patiently inside: you can use the shell as a soup tureen.
Passed to passapatate pulp, add the eggs and the yeast and a generous grating of nutmeg, then incorporate the flour a little at a time, stirring constantly.
Add salt.
The suggested amount of flour is indicative and depends on the quality of the pumpkin: you will need to obtain a dough velvety and fairly consistent.
Boil in a large pot of salted water; with one teaspoon taken little by little the mixture gently and throw into the water; the dumplings are cooked when they are afloat.
Prelevateli with a skimmer, drain them well and accomodateli in a soup-tureen (or pumpkin previously emptied), dress in layers with melted butter, Sage and parmesan and serve immediately, still smoldering.
Ingredients and dosing for 4 persons
- 1 great pumpkin (1500 g of pulp)
- 500 g of flour
- 1 sachet of yeast
- 2 whole eggs
- Salt
- Grated 1 of nutmeg
- For seasoning:
- Butter
- Parmigiano
- Sage