Pumpkin gnocchi 2

A03095 PUMPKIN DUMPLINGS INGREDIENTS for 4 People: 1 kg gnocchi di zucca, 100 g of Sbrinz Swizterland, 100 g Appenzeler Swizterland, 300 g of flour, 1 egg, salt. For seasoning: 1 sprig of Rosemary, 70 g butter, 100 g grated Gruyere Swizterland. PROCESS Cook the pumpkin in the oven, then peeled and pass through a sieve. Collect the pumpkin puree in a bowl and add the egg, grated cheese, the sieved flour and a pinch of salt. Work well the ingredients until obtaining a homogeneous mixture that will come off easily by fingers; should this appear too soft, add another flour. Formed of the rolls a little larger than a breadstick and divide them into chunks of 2 cm in length. Everyone passes on the tines of the fork in order to impress their classic rifling. Boil in salted water, then, in small quantities, gnocchi and throw yourself through switch when they will retire it afloat with the skimmer and place them, mano a mano, in the soup-tureen. In a small saucepan melt the butter with Rosemary and pour bubbly, shredded, about dumplings sprinkled with grated Gruyere.