Starter Recipes > Pumpkin Gnocchi
Starter - Pumpkin Gnocchi
Main Course - Chicken Breast Oriental Style
Dessert - A Tansy of Damsons and Apples
1 1/2 cups ricotta cheese
1 cup plain flour
1/2 cup parmesan cheese, grated
3 eggs
black pepper
salt
1 teaspoon nutmeg
6 tablespoons butter
fresh rosemary leaves, very finely chopped
(see measure conversions for more information)
- Drain the pumpkin and allow to cool.
- Mash the pumpkin.
- Mix the mashed pumpkin with the ricotta cheese and flour.
- Mix in half of the parmesan.
- Add the eggs and salt and pepper.
- Mix well.
- Turn onto a floured surface and knead into a smooth dough.
- Then with floured hands roll the dough into rolls of 1 inch thickness.
- Cut the rolls into 3/4 inch pieces.
- Slightly flatten each gnocchi with your finger and draw finger towards you to curl the sides of the gnocchi.
- Bring a saucepan of lightly salted water to the boil.
- Carefully add the gnocchi, a few at a time.
- Cook until hey float to the surface.
- Remove with a slotted spoon.
- Melt the butter in a heavy bottomed pan and add the rosemary.
- Serve the gnocchi with the rosemary butter and the remaining parmesan.
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Comment Script
This recipe is part of the October 2006 Recipes Menu
Starter - Pumpkin Gnocchi
Main Course - Chicken Breast Oriental Style
Dessert - A Tansy of Damsons and Apples
How to make pumpkin gnocchi:
A great way of using up pumpkin flesh that is leftover from the preparations of Halloween. Gnocchi are little Italian dumplings which can also be made from potatoes, semolina and spinach. It is always eaten as a starter (primo piatto).
Ingredients
2 cups pumpkin, peeled and cubed1 1/2 cups ricotta cheese
1 cup plain flour
1/2 cup parmesan cheese, grated
3 eggs
black pepper
salt
1 teaspoon nutmeg
6 tablespoons butter
fresh rosemary leaves, very finely chopped
(see measure conversions for more information)
Method
- Boil the pumpkin until tender.- Drain the pumpkin and allow to cool.
- Mash the pumpkin.
- Mix the mashed pumpkin with the ricotta cheese and flour.
- Mix in half of the parmesan.
- Add the eggs and salt and pepper.
- Mix well.
- Turn onto a floured surface and knead into a smooth dough.
- Then with floured hands roll the dough into rolls of 1 inch thickness.
- Cut the rolls into 3/4 inch pieces.
- Slightly flatten each gnocchi with your finger and draw finger towards you to curl the sides of the gnocchi.
- Bring a saucepan of lightly salted water to the boil.
- Carefully add the gnocchi, a few at a time.
- Cook until hey float to the surface.
- Remove with a slotted spoon.
- Melt the butter in a heavy bottomed pan and add the rosemary.
- Serve the gnocchi with the rosemary butter and the remaining parmesan.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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