ITALIAN RECIPES BY:

Pumpkin Gnocchi

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Pumpkin Gnocchi

    Preparation time

    20 minutes

    Cooking time

    25 minutes

Ingredients

  • 300 g cooked pumpkin pulp
  • 50 g semolina
  • 1 l milk
  • 40 g butter
  • 2 egg yolks
  • 5 tablespoons of Grana Padano
  • 5 tablespoons of Pecorino Toscano
  • Evo olive oil
  • Nutmeg
  • Sage
  • Rosemary
  • Salt and pepper
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Method

Warm up the milk adding salt, pepper and nutmeg in a large deep casserole. When the milk is boiling, add the semolina and mix with a whisk in order to avoid clumps. Warm it on a low heat for 3-4 minutes until the mixture is thick. Then, turn the stove off and add 50 g of butter mixing with a wooden spoon to get a uniform mixture. Add the pumpkin pulp -previously pressed with a fork- together with Grana Padano, pecorino and egg yolks. Mix to blend and pour the mixture on an oiled rectangular plate. Help yourself with the back of a spoon in order to get a mixture which is 1 cm thick. Then, let the mixture cool down. By means of a circular dough cutter, obtain as many discs as you can. Lay the discs down on a buttered oven pan. Sprinkle the grated Grana Padano and the butter flakes on the discs and add some sage and rosemary. Cook in the oven at 200° for about 20 minutes and then for other 5 minutes under the grill at maximum heat in order to get au gratin gnocchi.
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Wine selection

Colli Orientali del Friuli Chardonnay

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