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Whole Pumpkin Gnocchi




Pumpkin flesh

350 grams

Wholewheat flour

200 grams

Iodized salt

to taste

Extra virgin olive oil

25 mL

Fresh sage

10 leafs

first courses from Italy - Lombardia

Whole Pumpkin Gnocchi

Whole Pumpkin Gnocchi

vegan with gluten high in potassium

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole Pumpkin Gnocchi

Pumpkin gnocchi, no potatoes, whole wheat flour. A little complex by kneading, but very light and tasty. Seasoned with a vegan variant of butter and sage.

Whole Pumpkin Gnocchi step 1

step 1

Cut the pumpkin into small pieces and cook in pressure cooker basket, with two inches of water, for 10 minutes from time. When ready transfer it on the work surface and mash with a fork.

Whole Pumpkin Gnocchi step 2

step 2

Add salt and then start adding the flour. It will take a bit 'of time because the dough amalgams well, and is working vigorously. Do not overdo it with the flour: the dough should be soft.

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Whole Pumpkin Gnocchi step 3

step 3

Formed of dough strands, which then cut into small pieces with a knife. Boil a pot of salted water, and add a little oil. While the water heats up, put the olive oil in a saucepan.

Whole Pumpkin Gnocchi step 4

step 4

When the oil is hot, add the sage leaves washed and dried and let them fry until they are crisp. Plunge the gnocchi into the boiling water. When they float, they are ready.

Whole Pumpkin Gnocchi step 5

step 5

Drain with a skimmer and transfer them in the dishes, adding the oil flavored with sage and crispy leaves. Serve and enjoy.

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