Pumpkin And Chestnut Flour Gnocchi With Butter And Parmesan Recipe by Roberta Guidetti
Cooking Instructions 1 Make the gnocchi: Blend the pumpkin with the skin on (Delica pumpkin skin is very thin). 2 Add two-thirds of the flours, salt, and pepper, and blend again. 3 Transfer to a floured surface and knead in the remaining flours until you have a smooth ball of dough. 4 Using some flour, roll the dough into ropes about the thickness of a finger. Cut into 3/4-inch pieces and roll each piece over a gnocchi board. (They shouldn’t be too firm, as they will firm up when cooked.) 5 In a large skillet, melt the butter with the sage, a pinch of salt, and a little cooking water. 6 Cook the gnocchi in salted boiling water for 5 minutes, starting when they float to the surface. Drain and toss them in the skillet with the butter, then turn off the heat. 7 Toss with the Parmesan cheese to finish. 1 Make the gnocchi: Blend the pumpkin with the skin on (Delica pumpkin skin is very thin). 1 Make the gnocchi: Blend the pumpkin with the skin on (Delica pumpkin skin is very thin). 2 Add two-thirds of the flours, salt, and pepper, and blend again. 2 Add two-thirds of the flours, salt, and pepper, and blend again. 3 Transfer to a floured surface and knead in the remaining flours until you have a smooth ball of dough. 3 Transfer to a floured surface and knead in the remaining flours until you have a smooth ball of dough. 4 Using some flour, roll the dough into ropes about the thickness of a finger. Cut into 3/4-inch pieces and roll each piece over a gnocchi board. (They shouldn’t be too firm, as they will firm up when cooked.) 4 Using some flour, roll the dough into ropes about the thickness of a finger. Cut into 3/4-inch pieces and roll each piece over a gnocchi board. (They shouldn’t be too firm, as they will firm up when cooked.) 5 In a large skillet, melt the butter with the sage, a pinch of salt, and a little cooking water. 5 In a large skillet, melt the butter with the sage, a pinch of salt, and a little cooking water. 6 Cook the gnocchi in salted boiling water for 5 minutes, starting when they float to the surface. Drain and toss them in the skillet with the butter, then turn off the heat. 6 Cook the gnocchi in salted boiling water for 5 minutes, starting when they float to the surface. Drain and toss them in the skillet with the butter, then turn off the heat. 7 Toss with the Parmesan cheese to finish. 7 Toss with the Parmesan cheese to finish. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Instant Pot creamy rotisserie chicken and rice soup Easy Pandesal Simple Baked Manicotti California Farm Peanut Butter Dip and Spring Rolls Carrot jumbo muffin Instant Pot creamy rotisserie chicken and rice soup Easy Pandesal Simple Baked Manicotti California Farm Peanut Butter Dip and Spring Rolls Carrot jumbo muffin Makhana Dates Kheer Green peas pressure cooker pulav | matar pulav |matar rice Carrot Halwa Khoa Rolls Green Peas Paratha Carrot jumbo muffin Simple Baked Manicotti Instant Pot creamy rotisserie chicken and rice soup 🌷🍎 Apple Roses Puff Pastry🍎🌷 Millet Kara Pidi Kozhukattai (Steamed Millet Dumplings - South Indian style) Rujak Mangga Makhana Dates Kheer Green peas pressure cooker pulav | matar pulav |matar rice Carrot Halwa Khoa Rolls Green Peas Paratha Carrot jumbo muffin Simple Baked Manicotti Instant Pot creamy rotisserie chicken and rice soup 🌷🍎 Apple Roses Puff Pastry🍎🌷 Millet Kara Pidi Kozhukattai (Steamed Millet Dumplings - South Indian style) Rujak Mangga