Pumpkin Gnocchi
- Emeline Haÿs
- 8 nov. 2018
- 1 min de lecture
During fall, I only have one goal: eating pumpkin every single day. To achieve this goal, I like to add pumkin in dishes which normaly don't call for it.
This weekend, I wanted to try to make some pumpkin gnocchis. I wasn't really sure if it would turn good because the rceipe I used as a base called for ricotta and parmesan, which I left out due to my lactose intolerance. Even without the cheese the gnocchis were very good, I must say that I'm very impressed by this recipe.
Ingredients
1kg of pumpkin
300g of potatoes
2 teaspoons salt
400g flour
1 egg
Peel the pumpkin and remove its seeds.
Cut it in cubes before displaying them on a baking tray.
Bake for 30 minutes at 180C or 360F until the cubes are soft.
Meanwhile peel and cut the potatoes in cubes.
Cook them in salted boiling water until they are soft.
Once both pumpkin and potatoes are cooked, mash them until a smooth paste form.
Then add flour, egg and salt.
Combine everything before forming gnocchis using two teaspoon.
Roll the balls in flour.
Cook them in boiling water.
When they start to float they are cooked.
Heat olive oil in a pan, put the gnocchis in.
Cook until they are golden.
Serve with some Swiss dry beef.
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