What is this - gnocchi ? Under such an interesting name lies a dish of Italian cuisine, which, in fact, is something similar to our dumplings. Often they are cooked from potatoes. And we'll tell you now how to make gnocchi from a pumpkin. Most often they are served by watering with melted butter, and various supplements are possible.
Recipe gnocchi from pumpkin and potatoes
Ingredients:
- potatoes - 500 g;
- pumpkin (pulp) - 300 g;
- flour - 200 g;
- yolks - 2 pieces;
- Butter - 4 tbsp. spoons;
- cheese pecorino grated - 3 tbsp. spoons;
- nutmeg ground - pinch;
- salt.
Preparation
Pumpkin and potatoes are peeled, cut into cubes, and then boiled in boiling water for about 10 minutes. After that, drain the water and make a mash. Then we cool it. We combine the cheese with yolks, nutmeg and salt and add in a puree of pumpkin and potatoes. Then pour in the flour and knead the dough.
We form from it sausages with a diameter of about 1.5 cm and cut them into pieces 1 cm wide. We lower the nyoki into boiling salted water and boil until the moment they come up. After that, we extract them with noise. Melt butter in the frying pan. Hot gnocchi from pumpkin and potatoes are poured with oil and served immediately to the table.
Gnocchi from pumpkin with sage
Ingredients:
- pumpkin - 500 g;
- flour - 400 g;
- salt - 0,5 tsp.
- eggs - 1 piece;
- Parmesan - 30 g;
- butter - 30 g;
- sage - 3 leaves.
Preparation
Pumpkin cut into small cubes and boil until soft, then turn it into puree. Add to it the egg, salt and shredded leaves of sage. Slowly introduce flour and mix the dough. We divide it into pieces, from which we roll flagella with a diameter of 1.5-2 cm, then cut them into pieces about 2 cm long. Each piece can be pressed lightly with a fork to get a more interesting appearance.
We boil gnocchi for 2-3 minutes in salted water. When they come up, remove them with a noise and pour with melted butter, and pour on top with grated parmesan. Gnocchi from pumpkin with sage can also be served with grilled vegetables, dried tomatoes and any sauce.
Gnocchi from pumpkins in creamy garlic sauce
Ingredients:
For the test:
- pumpkin - 1,7 kg;
- olive oil - 20 ml;
- flour - 450 g;
- eggs - 1 piece;
- salt - pinch.
For sauce:
- Butter - 2 tbsp. spoons;
- garlic - 3 cloves;
- sage - 7 leaves;
- salt, black ground pepper - to taste.
Preparation
In a whole pumpkin, make several incisions with a sharp knife near the stem. Bake for 5 minutes, then turn over to the other side and bake for 5 more minutes. After such a procedure, it is easier to cut it. We divide it in half, extract seeds and fibers and put it in a cut up on a baking sheet, previously covered with foil. Sprinkle the pumpkin with salt and pour it with olive oil.
Bake in the oven for about an hour at a temperature of 180 degrees. When the pumpkin is a little cool, remove the rind, put the pulp in a blender and turn into a mash. We put it in the pan and blink for another 10 minutes to go away
We form sausages from dough and cut them into pieces 2 cm long. We drop the Gnocchi into salted boiling water and cook for 2 minutes until they come up. In a frying pan, melt the butter, add garlic and chopped sage through the press. Fry until the garlic is golden. Finished gnocchi from pumpkin poured with sauce and sprinkle with grated cheese. Immediately after that, we serve to the table.