Drive away with green broad beans and ricotta
120 recipes
Dumplings of polenta and pumpkin with mushrooms
ingredients
servings
4
Instant polenta
125 grams
Water
500 mL
Salt
1 pinch
Pumpkin flesh
200 grams
Mixed mushrooms
300 grams
Garlic
1 wedge
Rice cream
5 spoons
Food yeast flakes
2 spoons
Extra virgin olive oil
2 spoons
Parsley
4 sprigs
first courses from world
Dumplings of polenta and pumpkin with mushrooms
Dumplings of polenta and pumpkin with mushrooms
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
If I think of laziness, this is one of those recipes that best represents it for me!
preparation
step 1
First of all, prepare the instant polenta following the directions on the package. In my case I brought to boil 500 ml of water, I salted, I added corn flour to the rain and I mixed it with a whisk. After 5 minutes, the polenta was ready.
step 2
I combined the previous pumpkin pulp with a fork and the polenta. The leftovers of a baked, steamed or boiled pumpkin are fine.
step 3
Pour a little water at the bottom of a baking dish and transfer the polenta to the interior, leveling it. Allow it to cool so that it becomes firm.
step 4
In the meantime, clean the mushrooms and cut them into small pieces, as if you were preparing a sauce. Transfer them to a pan and season them with minced garlic, parsley and a little salt. Cook for 10 to 15 minutes at most.
step 5
When the polenta has been firmed, cut it into rectangles more or less the size of the gnocchi. Pour half the mushrooms on the bottom of an oven dish, arrange the pumpkin gnocchi and cover with the remaining mushrooms and the rice cream.
step 6
Dulcate the surface with baking powder and bake at 220 ° C for about 30 minutes. Wait 5 minutes before serving.
