- 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.
Pumpkin gnocchi
steve bennett
9th February 2012
Pumpkin gnocchi
Alternative to potato gnocchi, nice with fresh Parmesan and sage beurre noisette
Ingredients
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.
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