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Cabotiá pumpkin gnocchi with sage butter and parmesan shavings
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Pumpkin pumpkin500 g
- Potato200 g
- Wheat flour200 g
- Eggs2 unit(s)
- Sage1 cup
- Butter100 g
- Nutmeg to taste
- Salt to taste
- Pepper to taste
- Parmesan shavings to taste
- Olive oil1 tablespoon
- Peel and cut the pumpkin into cubes. Place on a baking sheet, drizzle with oil and season with salt and pepper. Bake in the oven for 30 minutes at 180 degrees. Cook the potato with the skin on until it is very soft. Peel the potato while it is still hot. Add the roasted pumpkin and mash. Add the whole eggs and the flour. Season with nutmeg and check for salt and pepper. In a flat and dry place, sprinkle wheat flour and place the gnocchi dough. Mix well using your hands for five minutes. Make small balls of about 30mm. With the tip of a fork, lightly press the balls. Bring a pan to the fire with 2 liters of water, bring to a boil and add a dessert spoon of salt. Put the gnocchi in the pan little by little, about 15 balls at a time. As soon as they rise, remove them from the water and put them in a container. Repeat the operation until you run out of balls. Reserve. For the sage butter: In a large non-stick skillet, place the butter and sage leaves over medium heat, until the leaves are crispy. Place the gnocchi so that they are all in contact with the bottom of the skillet. Do not use a spatula! Gently shake the pan so it doesn't stick. Arrange the gnocchi on a plate. Drizzle with butter and sage leaves. Put the parmesan shavings and it's ready to serve 😋😋
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