615 kcal
40 min.
Recipe for Pumpkin gnocchi
0 reviews
NaN g
615 kcal
2 kcal
614.9
20.8g
26.8g
77.6g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Pumpkin4× cup (464 g)
- Wholemeal flour1.5× cup (210 g)
- Feta cheese3× slice (60 g)
- Butter8× teaspoon (40 g)
- Mint, dried1× pinch (2 g)
- Pepper, black1× pinch (1 g)
- Basil, dried, ground1× pinch (1 g)
- Salt1× pinch (0.5 g)
How to make Pumpkin gnocchi
1. Peel the pumpkin, remove the soft interior with seeds, and and cut the hard flesh into small pieces.
2. Heat the oven to 180C. Arrange the pumpkin on baking paper and bake for 20 minutes until soft.
3. After baking, blend the pumpkin into a purée.
4. Transfer the purée to a bowl and add the flour, stirring constantly.
5. The dough should be compact and not stick to the hands. It will be more comfortable to do the final mixing and kneading of the dough manually.
6. Divide the dough into smaller portions, roll flat on the worktop then cut into little dumplings.
7. Boil the gnocchi in lightly salted water. The dumplings should float to the surface + 30 seconds.
8. Transfer the hot dumplings to a plate, add butter and let it melt. Crumble the feta and add the basil, mint or sage.
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