Tofu sliced with vegetables
35 recipes
Homemade pumpkin gnocchi
ingredients
servings
1
Delica pumpkin
90 grams
Wholewheat flour
5 spoons
Red beetroot
1 half
Courgette
1 half
Datterino tomatoes
2 unit
Broccoli
20 grams
Spring onions
1 half
Extra virgin olive oil
1 spoon
Soy sauce
1 teaspoon
first courses from Italy
Homemade pumpkin gnocchi
Homemade pumpkin gnocchi
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
When you have fresh ingredients, your imagination and passion come out of dishes that you will never stop eating. And to think that just a few simple steps are enough!
preparation
step 1
Start by preheating the oven to 200 ° C, cut the pumpkin into slices, try the peel and bake for 35/40 minutes.
step 2
In a large saucepan, boil half a red turnip, washed and peeled for 25/30 minutes, and feel the fork occasionally if it softens.
step 3
Start also to prepare the sauce by cooking over a low heat a little oil with the onion, zucchini, tomatoes and broccoli.
step 4
When the beet is soft enough (not too much), take it out, cut it into cubes and when the seasoning begins to cook, add a little water and a little soy sauce.
step 5
Cooked the gnocchi too. Simply press the pheasant pumpkin to reduce it to a pulp and then add the flour little by little until you get a smooth dough. Create small dumplings.
step 6
Put the water on the fire for the gnocchi, add salt and when it boils, throw it and let it cook until it comes to the surface.
step 7
even your seasoning should be ready, so drain the gnocchi directly into the pan and turn it off completely together.
step 8
It will take all the red beet color (as you can see in my photo) that will give a unique flavor. Finally, if you like, throw a sprinkling of Parmesan and serve!
step 9
The good thing about gnocchi is that, like any type of pasta, you can play in a thousand ways. Mine is just an example of condiment that left me speechless!
