Pumpkin gnocchi with basil and Parmesan
O receptu
If you want to add more Mediterranean recipes to your repertoire, Pumpkin gnocchi with basil and Parmesan might be a recipe you should try. For $1.54 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This main course has 611 calories, 23g of protein, and 25g of fat per serving. This recipe serves 6. This recipe from Foodista has 20 fans. Head to the store and pick up pepper, grana padano cheese, corn flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is outstanding. Similar recipes are Pumpkin gnocchi with basil and Parmesan, Toasted Gnocchi with Mushrooms, Basil and Parmesan, and Basil Gnocchi.
Sastojci
- 1kg pumpkin, baked and cooled
- 2 whole eggs
- ½ tsp sea salt
- ¼ tsp pepper
- Fresh basil leaves, chopped
- 250g wheat flour
- 250g corn flour
- Olive oil
- Prmesan or Grana Padano cheese, grated
- Fresh basil leaves for garnish
Priprema
Separate the meat and chop the pumpkin into a puree.
Add eggs, stir.
Add salt, pepper and chopped basil.
Add flour and knead a soft dough. If the dough is too sticky, add more flour - the amount depends on the water content of the pumpkin.
Divide the dough into equal rolls 3 cm thick and about 20 cm long.
Divide and cut each roll into a 2 cm long pieces.
Cook the gnocchi in a large pot in plenty of salted water. Gnocchi are cooked when they rise to the surface. Remove them from the pot with a slotted spoon.
Pour hot olive oil over gnocchi or simply saut them in hot oil.
Serve sprinkled with cheese and fresh basil.
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