Muddy pizza with stuffed edges
10 recipes
Pumpkin gnocchi with spring salsa
ingredients
servings
2
Potatoes
350 grams
Pumpkin
150 grams
Remilled durum wheat flour
150 grams
Extra virgin olive oil
1 spoon
Iodized salt
to taste
Courgette
1 unit
Red tomatoes
1 unit
Garlic
1 wedge
Extra virgin olive oil
to taste
first courses from Italy
Pumpkin gnocchi with spring salsa
Pumpkin gnocchi with spring salsa
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Since I had to finish the pumpkin, with which we made the sandwiches in a previous recipe, you now pecks these great pumpkin gnocchi with spring salsa no joke actually wanted to make ravioli, then the gnocchi and to finish the sandwiches, but fear not , this trilogy will end sooner or later ..
preparation
step 1
Boil the potatoes in boiling water, then when still warm, to deprive ourselves of the peel and crush with a fork to make a puree we are careful not to leave entire sections
step 2
regarding the pumpkin, we perform the same operation, cut away peel before you boil it to speed you can also use frozen squash, already cleaned and then we make a puree anchessa.
step 3
Ok we have our bases are ready, we can now mix our dumplings: In a bowl combine the potatoes, pumpkin, flour, the oil,
step 4
a pinch of salt and start to work the mixture vigorously for a few minutes until the dough is where all the ingredients are blended perfectly
step 5
so it is important that the potatoes and pumpkin are reduced to puree let rest for a few minutes the mixture before you start making real dumplings.
step 6
On the work table well we floured take a little at a time and the dough with hands even these thoroughly breaded, to prevent the mixture from sticking to them
step 7
we form of small cylinders, roughly the diameter of a middle finger
step 8
at this point with a knife cut the dough into pieces of about a centimeter in length to form the gnocchi
step 9
I remind you again, using a lot of flour during this phase as the gnocchi dough will tend to have unalta hydration with the subsequent risk of stick to your hands and the work table.
step 10
As we make the dumplings, gently let them settle on a well floured tray this
step 11
In this regard, you point out that you should not spend much time between the preparation of the dumplings and their cooking, this is because if they were too raw to air time open absorb the flour
step 12
and become mushy, so while we prepare them should be put on the fire a pot of water, where we are going to cook them
step 13
the pot in addition to salt I recommend you also pour a few tablespoons of oil, this little trick will help not to attack the dumplings in cooking.
step 14
Sauce Preparation:
step 15
Really quick and easy: first we take the zucchini, cut it up after cleaning bastocini great little more than a match, then we cut the tomatoes into squares.
step 16
In a frying pan we fry garlic for a few moments with a little garlic over medium heat, add the vegetables, a pinch of salt and let cook for about ten minutes,
step 17
every now and then add half a glass of water, so that the sauce does not dry out too much.
step 18
the cooking sauce is not necessary to hold too long because these vegetables are very palatable but not completely cooked.
step 19
We just have to cook the gnocchi: pour them a little at a time into the pot with boiling water, the dumplings are ready when they begin to emerge from the bottom of the pot,
step 20
at this point with a skimmer we take them from the pot and we deposit them into the pan with the sauce to dress them, before launching to devour greedily and voraciously ..
