Good morning 💚❤️ food lovers! Thursday Gnocchi! I’ve got this 2 beautiful pumpkin from my garden so I decided to make homemade gnocchi! I wanted to do a version gluten-free and I used buckwheat flour.
Ingredients for 2 people
- 800 gr pumpkin
- 200 gr buckwheat flour ( plus more for dusting)
- A pinch of salt
- 30 gr butter
- 5 sage leafs
- Good quality Parmigiano Reggiano (20 gr for each one)
Method:
Clean and cut into stripes the pumpkin and cook in a preheated oven at 200gr for 30 minutes, than let cool.
Use a vegetable mill and mash the pumpkin. Add the flour, the salt and combine all together, let the mix set for 10 minutes then spread on the floured pastry board.
Cut in stripes and then in small squares , gently turn every piece on the prongs of a fork. Cook your gnocchi in a large saucepan with salted boiling water, take them out with a skimmer and put directly into a saucepan with butter and sage leafs finely minced. Stir-fry for 2 minutes and serve.
Italian Recipes Homemade 