Ingredients
- 400 g pumpkin
- 350 g potatoes
- 200 g 00 flour plus a little
- 300 g shrimp tails
- 50 g coconut flour
- 370 g milk
- 1 egg
- 1 shallot
- dill
- White wine
- extra virgin olive oil
- salt
- black pepper
For the recipe of pumpkin gnocchi with prawns and coconut sauce, peel the pumpkin, removing skin and seeds, and cut it into 5 mm thick slices. Place the pumpkin slices on a baking sheet, add a pinch of salt and bake at 180 ° C for 20 ', then blend them.
Boil the whole potatoes in their skins in boiling salted water for 30 ', peel them and mash the pulp with a potato masher. Mix the pulp of the potatoes and pumpkin with the egg, flour and a pinch of salt, until the mixture is homogeneous.
Flour the work surface and divide the dough into pieces, make loaves of a couple of cm in diameter, then cut them into cubes. Press with your thumb and roll each cube on the prongs of the fork. Squeeze each cube with your thumb and drag it onto the special floured stiffener board. Mash each cubotto with your thumb and drag it onto a floured grater.
Toast the coconut flour in a saucepan until it turns golden, then add 170 g of milk, bring to a boil and then blend everything. Chop the shallot and brown it in a pan with a tablespoon of oil, add half a glass of white wine and let it evaporate, then add the coconut flour mixture, 200 g of milk and a pinch of salt, boil, then filter. Clean a bunch of dill, removing the stems, and chop it.
Shell the prawns, remove the black gut and cut them in half lengthwise, then sauté them in a pan with a tablespoon of oil and a pinch of salt for 1 ', then add the coconut sauce and, after 1', the dill and a grind of black pepper. Cook the gnocchi in boiling salted water for 3 'from when they come to the surface, drain with a slotted spoon, toss with the prawns and coconut sauce and serve immediately.
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