Pumpkin Gnocchi with Amaretti Cookies
Pumpkin gnocchi with amaretti cookies is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- 250 g pumpkin flesh (e.g., Hokkaido)
- 2 egg yolks
- 50 g starch
- 100 g semolina (add more if needed)
- Salt
- Pepper (freshly ground)
- flour (for dusting)
- 100 g amarettini
- 70 g butter
- 1 pinch nutmeg
- 50 g Parmesan
- 10 fresh sage leaves
Instructions
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1.
Wash, peel and cut the potatoes and pumpkin into equal cubes. Steam for 10-15 minutes until tender. Then press through a potato masher into a bowl and let cool slightly.
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2.
Add egg yolks, starch, semolina, salt and pepper; knead quickly into a smooth dough that is slightly pliable but not sticky. If too soft, add more semolina. Divide the dough into four parts and roll each into long logs about 3 cm in diameter. Cut into ~2 cm pieces, press with a fork to create the classic gnocchi ridges. Boil in plenty of simmering salted water for about 6 minutes until they rise to the surface.
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3.
Meanwhile crush the amarettini coarsely. In a small pan melt butter, stir in grated nutmeg, add sage leaves and toss the cooked gnocchi in it. Plate and sprinkle with parmesan and remaining amaretti before serving.
