PUMPKIN GNOCCHI

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil your potatoes and roast your pumpkin/ butternut squash for 30 mins or until fork tender.

Step 2

Mash your potatoes and pumpkin/squash with a potato ricer and let it cool completely down.

Step 3

Add flour and mix for a couple of mins or until all the ingredients come together.

Step 4

Divide your dough into pieces of 25g each, roll them out and use a toothpick to give the pumpkin shape!

Step 5

Boil your gnocchi for a couple of mins or until they float to surface (don’t boil them too much otherwise they will become too hard).

Step 6

Now melt some butter in a pan, add some fresh sage leaves and pan fry your gnocchi for a couple of mins.

Step 7

In the meantime, bring heavy cream to a simmer, let it reduce for about 5 mins and season with salt and pepper.

Step 8

Turn off the heat, add grated Parmigiano cheese and give it a nice stir.

Step 9

Spread some of your cheese cream at the bottom of a plate, add your gnocchi on top and drizzle some of your melted butter. Buon appetito!