27 November, 2017

Pumpkin gnocchi with hot tomato sauce

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PUMPKIN GNOCCHI WHIT HOT TOMATO SAUCE RECIPE

 

Ingredients for 4 people:

  • 1-2 butternut pumpkins
  • 50 gr. of freshly grated Parmesan
  • 50 gr. of dehydrated potato flakes
  • 50 gr. of organic wheat flour and a little more to form the gnocchi
  • 1 egg
  • sea ​​salt
  • freshly ground pepper

     To serve:

  • mild hot tomato sauce
  • freshly grated Parmesan cheese
  • fresh basil leaves

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Preparation:

Cut the pumpkin in half and bake at 180º for one hour or until soft. We take out the oven, let it cool and remove the skin. We drain it on a linen cloth until  almost all the liquid come out.

Mix the pumpkin with the parmesan, the potato, the beaten egg and the flour gently until it forms a moldable but not very moist paste. We make a roll with the pasta and cut in the shape of gnocchi. We can mark them on one side with a fork. We cook them in boiling water with salt until they float. When they float, they are made and can be taken out.

Serve with tomato sauce with a spicy touch, a bit of grated Parmesan and a few leaves of fresh basil.

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The trick is to drain the pumpkin well, so that the dough is as dry as possible and you have to add little flour. In this way they will be super tender.

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