Gluten free, with or without potatoes, or with ricotta: four recipes to cook this sweet seasonal dish
With its unmistakable flavor and aroma, gnocchi of pumpkin they can give many satisfactions at the table not only in theirs version traditional. In addition to the typical recipe of this delicious first course, there are indeed many variants very easy to prepare and able to please everyone. Let's see what they are.
Pumpkin and Potatoes Gnocchi
The pumpkin gnocchi is potatoes, for example, represent one of the most well-known variations on the theme. First you need to cut the 400 grams of pulp into slices pumpkin, to be softened in the oven at 180 degrees for about twenty minutes. Meanwhile, peel and cook 300 grams of it for twenty minutes potatoes in salt water. Then both of the main ingredients are passed into food mill, together, and add a egg, a pinch of cinnamon and of nutmeg, 150 grams of flour and a little bit of salt. The whole is kneaded until the mixture becomes homogeneous. Bring the salted water to the boil in a saucepan, cut into slices and form many small ones chopsticks and with the help of a fork gnocchi are created as big as a hazelnut. After cooking in water, all that remains is to serve them Pumpkin and Potatoes Gnocchi with a simple dressing of butter melted and sage leaves. IS parmesan grated, obviously.
Pumpkin gnocchi without potatoes
But this rich and appetizing first does not necessarily require the use of potatoes for its preparation. You can do it even less: just get 400 grams of pumpkin, 130 grams of flour, 90 grams of durum wheat flour, 100 grams of butter, oil, salt, pepper, rosemary is parmesan. We start by cutting the pulp into cubes pumpkin, to bake for half an hour or so, until they have softened. Once cooled, blend the cubes and add to the mixture flour, the salt, the pepper and above all the semolina. You work with your hands until the dough becomes perfectly manageable and a long worm is formed from which to cut the gnocchi modeling them with a fork. Leave the pasta to cook in salted water for about five minutes and finally mix with everything butter, rosemary and grated cheese.
Pumpkin gnocchi with ricotta
To prepare delicious pumpkin dumplings e ricotta cheese, a first course from flavor delicate, very little is enough. Cut the pulp as always pumpkin (350 grams at least), to bake for half an hour at 180 degrees. They are then passed into a mixer of 250 grams of ricotta cheese, 150 grams of flour, salt, pepper, nutmeg is grated Parmesan cheese to taste, but do not overdo it. Place the mixture on a floured table and create a hole in the center: here you must also place the pumpkin pulp after having blended it and allowed to cool.. An egg is added and everything is worked until the dough has become solid enough and at the same time malleable. Gnocchi are created with hands and fork, cooked in salted water for a few minutes and finally enjoyed this first with butter and sage and also wanting a bit of bacon or speck with crispy strips.
Gluten-free dumplings
The pumpkin gnocchi you can very well prepare even when there are celiac or gluten intolerant diners. For the version gluten free it takes only 400 grams of pumpkin, 250 grams of rice flour, wot nutmeg, salt is oil. Cut the pumpkin pulp into pieces roughly, bake for 15 minutes at 180 degrees and then pass everything into mixer. At this point salt, pepper and nutmeg are added to the puree that will come out, it is well mixed with the flour and finally the dumplings are formed as usual by dividing with your hands and shaping the dough into one with a fork or more sticks. The gnocchi are cooked in salted water for a few minutes and you're done. All that remains is to season everything with butter and sage or with del sauce to the tomato.
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