Recipe: Yummy Pumpkin Gnocchi with less flour

Pumpkin Gnocchi with less flour. The first gnocchi I ever made turned out black. If it was black, you might get away with claiming that it's Yes it really is this easy to make Pumpkin Gnocchi: just use a wooden spoon to mix mashed pumpkin, flour, parmesan, ricotta and egg, turn it. Italian pumpkin gnocchi dumplings made with pumpkin or winter squash, ricotta cheese, parmesan and flour.

Pumpkin gnocchi is a very tasty first course. An easy recipe, which is prepared with few ingredients It's a little trick. This way you can make pumpkin gnocchi even some days in advance and Here's how to store pumpkin gnocchi: place them, well spaced, on floured trays (wood, plastic or cardboard). You can have Pumpkin Gnocchi with less flour using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pumpkin Gnocchi with less flour

1. It's 400 gr of pumpkin.
2. It's 50 gr of flour.
3. You need 50 gr of Parmesan.
4. It's 1 of egg.
5. It's 1 tsp of nutmeg.
6. You need 15 gr of soya margarine.
7. It's of Salt and pepper.

The gnocchi pasta is made with whole wheat flour to add in whole grains. I used white whole wheat flour because it gives a more tender texture Toss cooked gnocchi into the pumpkin sauce. Divide gnocchi evenly among four serving dishes. Top with a little bit of pepper, grated parmesan cheese.

Pumpkin Gnocchi with less flour step by step

1. Steam cook the pumpkin till becomes very soft. Mush it well with a masher or with a fork but not with a blender..
2. Add the parmesan, egg, salt, nutmeg in the mix and stir..
3. Then add the flour making sure the mix is not too soft or too firm. If its soft add either flour or bit of parmesan.When you are happy with the result take 2 teaspoons and use them to make small balls of the mix..
4. Boil water with some salt in it and add the gnocchi for a few minutes in medium fire.
5. In a pan put the soya butter or margarine with 2 leaves of sage and let it warm. Then add the boiled gnocchi and let them be cooked for 2 minutes just to combine the margarine sauce with them..
6. Serve with or without Parmesan. Enjoy!.

This mouthwatering pumpkin gnocchi, a warm and filling meal, is from chef Frank DeCarlo, of Peasant and Barcaro restaurants. Slowly incorporate flour, beginning with inner rim of well. If your pumpkin puree is really wet, simmer it in a sauce pan to dry it out a bit and then let it cool down. Mix the egg yolk into the pumpkin puree. Mix the salt and nutmeg into the flour.