Pumpkin gnocchi

steve bennett

steve bennett

9th February 2012

Pumpkin gnocchi

Alternative to potato gnocchi, nice with fresh Parmesan and sage beurre noisette

Ingredients

  • 500g dry pumpkin purée (bake and sieve, then dry in a low oven for 1hour.
  • 300-400g plain flour (depends on purée)
  • 180g finely grated parmesan
  • Tblsp finely shredded sage
  • 1 whole egg
  • Pepper.

Method

Mix all ingredients. Roll into logs, cut to size, and poach in boiling salted water. When the gnocchi rise to the top of the water, they are cooked.