Pumpkin gnocchi with basil and Parmesan

Pumpkin gnocchi with basil and Parmesan

Posted on

Ingredients:

  • 1kg pumpkin, baked and cooled
  • 2 whole eggs
  • ½ tsp sea salt
  • ¼ tsp pepper
  • Fresh basil leaves, chopped
  • 250g wheat flour
  • 250g corn flour
  • Olive oil
  • Prmesan or Grana Padano cheese, grated
  • Fresh basil leaves for garnish

Course: side dish,lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

, https://spoonacular.com/recipeImages/Pumpkin-gnocchi-with-basil-and-Parmesan-657312.jpg, , Ingredients:

  • 1kg pumpkin, baked and cooled
  • 2 whole eggs
  • ½ tsp sea salt
  • ¼ tsp pepper
  • Fresh basil leaves, chopped
  • 250g wheat flour
  • 250g corn flour
  • Olive oil
  • Prmesan or Grana Padano cheese, grated
  • Fresh basil leaves for garnish

, Instructions:

  1. Separate the meat and chop the pumpkin into a puree.
  2. Add eggs, stir.
  3. Add salt, pepper and chopped basil.
  4. Add flour and knead a soft dough. If the dough is too sticky, add more flour – the amount depends on the water content of the pumpkin.
  5. Divide the dough into equal rolls 3 cm thick and about 20 cm long.
  6. Divide and cut each roll into a 2 cm long pieces.
  7. Cook the gnocchi in a large pot in plenty of salted water. Gnocchi are cooked when they rise to the surface.
  8. Remove them from the pot with a slotted spoon.
  9. Pour hot olive oil over gnocchi or simply saut them in hot oil.
  10. Serve sprinkled with cheese and fresh basil.

, 1, , Mediterranean,Italian,European, side dish,lunch,main course,main dish,dinner

Leave a Reply

Your email address will not be published.