Details:
Ingredients:
– 400 gr of pumpkin (about 500 gr of gross weight)
– salt
– 100 gr of flour
– 1 egg
– 20 gr of Parmesan cheese
– 20 g of butter
– 4 leaves of sage
Preparation:
– Wash the pumpkin with fresh water and cut in half. Remove the seeds and filaments with the help of a spoon. Cut into small pieces and peel.
– If it is very thick, cut into slices and put them on a baking pan.
– Sprinkle with a pinch of salt and bake at 160 ° C for 30-35 minutes. To see if the pumpkin is ready mash with a fork: it must be tender.
– Remove from the oven and let it cool.
– Mash with a fork until the mixture is creamy and put it in a bowl.
– Combine the flour, egg, Parmesan cheese and mix.
– On a floured cutting board work well part of the mixture in order to form a roll of an inch in diameter. Cut small pieces of two inches with a knife . Arrange on a floured cloth, being careful not to touch each other, otherwise they stick.
– Warning: use less flour as possible, otherwise the gnocchi will become very hard. Work small portions of dough.
– Melt the butter in a large pan with the sage leaves.
– Boil the gnocchi in abundant salted water until they are cooked, then put them directly into the sauce pan and put on low heat.
– Serve with grated Parmesan
Barbara Farinelli – www.lospicchiodaglio.it
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