Pumpkin gnocchi with sage
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Sezamo
Descoperă gustul toamnei cu acești gnocchi de dovleac delicați, pregătiți cu făină de spelta integrală și serviți cu un sos aromat de unt și salvie proaspătă. O rețetă vegetariană sănătoasă, perfectă pentru un prânz ușor sau o cină rafinată. Gnocchi de casă sunt surprinzător de simplu de făcut și aduc o textură catifelată care se topește în gură.
Preparation method
Preparing the pumpkin
Preheat the oven to 200°C. Wash the pumpkin, cut it in half and remove the seeds with a spoon. Cut the pumpkin into slices about 2 cm thick and place them on a baking sheet lined with baking paper. Drizzle the pumpkin with a little olive oil and bake for 15-20 minutes until soft. Let it cool completely.
Weigh 350 g of baked pumpkin for the recipe. The rest can be stored in the refrigerator for other dishes for a few days.
Preparing the dough and shaping the gnocchi
Puree the baked pumpkin using a blender. Add the egg, spelt flour, grated parmesan, and salt. Knead until you get a compact dough. Dust the work surface with flour. Divide the dough into several parts and roll each part into a thin cylinder, then cut it into small pieces. If the dough is sticky, add a little more flour. Use the back of a fork to create the classic gnocchi pattern on each piece.
Chef's tip
For a smoother texture, make sure the pumpkin puree is well drained of excess liquid before adding the flour.
You can replace the parmesan with Grana Padano for a similar but milder taste.
15 min
Under an hour
