Sweet Potato Peanut Cream
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Gluten-Free Pumpkin Gnocchi
ingredients
servings
4
Iodized salt
to taste
Nutmeg
to taste
Extra virgin olive oil
1 spoon
Instant yeast for savoury dough
1 teaspoon
Glutenfree flour for bread and oven products
200 oz
Garlic
1 wedge
Bouillon cube, vegetable flavour
3 oz
Pumpkin
870 oz
first courses from Italy
Gluten-Free Pumpkin Gnocchi
Gluten-Free Pumpkin Gnocchi
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Easy and good
preparation
step 1
We turn the oven to 190 °. We flush the pumpkin, cut it in half and cut off the seeds, put it on the half-height baking tray and cook for about an hour.
step 2
After the pumpkin is ready and cooled, we remove the peel and fry the pulp
step 3
Add the pumpkin puree to the mix of flour, vegetable nut, garlic clove crushed with jams, oil, egg yolk, a sprinkling of nutmeg and salt
step 4
We mix everything until it has a homogeneous dough, it must be a soft panet, depending on the pumpkin's moisture it might be useful to add more flour.
step 5
We take a nice mix of dough and with our flaming hands gently create a lanyard that we cut with a fork in so many pieces.
step 6
Always with delicacy, (but even if they mold a bit will be the same), we move them to a sheet of lightly floured furnace paper with rice flour.
step 7
In the meantime, we will boil the abundant salt water with a spoonful of oil.
step 8
When the water begins to boil slightly, pour the dumplings; they will be ready as soon as they arrive.
step 9
Now we can drain and season them with extra virgin olive oil, or with browned butter with some sage leaves.
step 10
Let's eat them and sprinkle with grated or parmesan grain or ... why not! with chopped almonds!
