Pumpkin gnocchi
With this recipe, your pumpkin gnocchi are the perfect accompaniment to poultry or other meats, and can also be enjoyed as an evening dish.
In winter, you can reinterpret this classic recipe using a seasonal vegetable.
The ingredients
- 400 g de chaire de potiron
- 400 g de farine
- Sel
- Poivre, noix de muscade
- 50 g Beurre
- Temps de préparation : 180 min
- Temps de cuisson : 30 min
- Pour 8 personnes
Préparation des gnocchis au potiron
- Cook the chopped pumpkin in boiling water for 10 minutes.
- Leave to drain for 2 hours.
- Mix the pumpkin purée with the flour and nutmeg and form into a ball.
- Leave the dough to rest for 1 hour.
- Make the gnocchi. Start by forming small balls of pasta, then cut them into regular shapes.
- Shape them like gnocchi (see tutorial on the web).
- Bring some salted water to the boil and plunge in the gnocchi. As soon as they rise to the surface, they are cooked. (about 10 mins).
- Melt the butter in a non-stick frying pan. Fry the gnocchi until golden brown.
- Season with salt and pepper and serve!
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