pumpkin gnocchi
Here for those interested a recipe for pumpkin gnocchi:
1 Hokaido pumpkin
Flour
eggs
Salt, pepper, nutmeg
grated Parmesan
Cut the pumpkin into pieces and simmer with some vegetable stock. Mince with the blender and place in a bowl. Plenty of flour, 2 - 3 eggs, grated Parmesan, salt, pepper and nutmeg (unfortunately I can not give exact quantities, as I always cook for muzzle). It just has to get a doughy consistency.
In the meantime bring a large pot of water to a boil. Squeeze about teaspoon-sized bits of the pumpkin mass over the tines of a fork into the boiling water and get out with the ladle when the gnocchis come up.
This is best served with a simple sauce made of melted butter, a few sage leaves and a lot of Parmesan cheese.
