viernes, 4 de noviembre de 2011

Pumpkin Gnocchis

Some of you may have already noticed my passion for italian food. Moreover, I am lucky enough to visit Italy every now and then for work. I always try to get the most authentic recipes and for a long time, my friend Manuel had offered to show me how to cook the classic potato gnocchis (as I get gnocchis hard as stones).

This time, and with the occassion of the arrival of a big pumpkin, Manuel offered to teach me how to cook Pumpkin Gnocchis, and here I am, retransmitting that knowledge.

INGREDIENTS (for 4-5 people)

  • One pumpkin weighting 1,2 kg. (we need 200g of clean pumpkin meat per person).
  • One egg.
  • Freshly grated parmesan cheese.
  • Butter.
  • Nutmeg.

  1. Peel and unseed the pumpkin. Dice the pumpkin.
  2. Place the dices in a pot and add very few water, enough to start the cooking process. The pumpkin will release lots of water, so, we’ll try to add the least possible.
  3. Cover the pot and cook at medium heat until the pumpkin is soft and some of the water is gone. We need to get a paste and not a liquid.
  4. Puree the pumpkin and get rid of the maximum water possible and let it cold.
  5. Once cold, add the egg-white and two spoons of flour for every 200g of pumpkin. Add salt and pepper. The texture has to be like in the image.
  6. These gnocchis, differently than the spinach ones, need to be shaped and cooked one at a time. Boil water and with a ouple of sppons, shape the gnocchis and dip them in water.
  7. Once they float, take them apart in a recipient with the butter and nutmeg.
Bon profit!

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