Pumpkin Gnocchi
calories: high
category: First Course
cost: low
difficulty: easy
preparation time: 40
Ingredients
Pumpkin 1,200 gr.
Flour 300/400 gr.
Grated cheese 120 gr.
Eggs 2
Butter 100 gr.
Smoked ricotta cheese 200 gr.
Nutmeg a pinch
See our
Wine Tips
for your meals
Flour 300/400 gr.
Grated cheese 120 gr.
Eggs 2
Butter 100 gr.
Smoked ricotta cheese 200 gr.
Nutmeg a pinch
See our
Wine Tips
for your meals
Preparation Slice the pumpkin then bake it in the oven or steam it. Remove the skin and pass it through a sieve or use a blender.
Put the mixture in a bowl and add the flour, eggs, Parmesan cheese and a pinch of nutmeg. Salt as required and you will now have a soft but uniform mixture.
Fill a pot with plenty of salted water. Bring it to a boil. In the meantime, make small balls (gnocchi) using two spoons.
After they have risen to the top, let them go on cooking for a few minutes, then take them out using a ladle with holes. Place them in each plate, grate a generous portion of smoked ricotta cheese on each and pour the melted butter over. The Chef's tips Do not add too much flour, test the gnocchi first by emerging one in the water, to see if they float. Gnocchi are good to eat when they are not too hard, so too much flour would ruin this recipe. We recommend you drink La Segreta di Pianeta with your gnocchi. Curiosity There are many different types of pumpkin and even today nobody knows where they come from
Put the mixture in a bowl and add the flour, eggs, Parmesan cheese and a pinch of nutmeg. Salt as required and you will now have a soft but uniform mixture.
Fill a pot with plenty of salted water. Bring it to a boil. In the meantime, make small balls (gnocchi) using two spoons.
After they have risen to the top, let them go on cooking for a few minutes, then take them out using a ladle with holes. Place them in each plate, grate a generous portion of smoked ricotta cheese on each and pour the melted butter over.
