Chickpea hummus and whole-grain nachos
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Whole Pumpkin Gnocchi
ingredients
servings
3
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
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
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.
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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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.
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.
step 5
Drain with a skimmer and transfer them in the dishes, adding the oil flavored with sage and crispy leaves. Serve and enjoy.
