Pumpkin Gnocchi with Chilli and Sage | Autumn Delight
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Sezamo
O rețetă delicioasă de toamnă: gnocchi de casă preparați din dovleac copt, serviți cu un sos simplu de unt, salvie aromată și un strop de chilli pentru un contrast perfect.
Preparation method
Dough Preparation
Cut the Hokkaido pumpkin in half, remove the seeds, and bake it in the oven at 200°C until soft (approximately 45-60 minutes). Let it cool, then scoop out the flesh and mash it finely.
In a bowl, mix the pumpkin puree with the flour, salt, and nutmeg. Quickly knead a homogeneous dough, but be careful not to overwork it, so that the gnocchi remain fluffy. If the dough is too sticky, add a little more flour.
Forming and Boiling the Gnocchi
Divide the dough into several pieces and roll them into thin ropes. Cut the ropes into pieces of approximately 2 cm. You can use a fork to give them the classic ridged shape.
Chef's tip
If the pumpkin is very watery after baking, you can drain it in a cheesecloth before mashing, to use less flour in the dough.
15 min
Under an hour
