|Up to 1 cup flour|
|1||Egg and 1 egg yolk|
|¾ cup||Parmesan cheese|
|2 tablespoons||Finely chopped parsley|
|Salt and freshly ground black pepper|
Peel, seed and dice the pumpkin into large chunks.
Boil them in salted water until soft.
Drain then place the drained pumpkin in a baking dish and bake for 15 minutes at 200c. to dry out any excess moisture.
Alternatively, toss the cubes of pumpkin with a little olive oil and bake at 220øc. for 45 minutes, remove from the oven and proceed as described below.
Puree or mash the pumpkin, add the nutmeg, parsley, ½ cup parmesan, egg, egg yolk and salt and pepper to taste, then add as much flour as necessary to form a soft, manageable dough.
Knead briefly and roll out to long sausages about the width of a finger.
Cut into diagonal segments and place on a floured board or towel.
Bring a large pot of water to the boil and add salt.
When boiling, add the gnocchi and boil for about 1 minute, until firm and cooked. (They float when cooked).
Drain and dress with Pesto, remaining parmesan cheese and fresh herbs, if desired or choose your own favourite pasta sauce.
Converted by MC_Buster.
Per serving: 543 Calories (kcal); 20g Total Fat; (29% calories from fat); 35g Protein; 68g Carbohydrate; 47mg Cholesterol; 1127mg Sodium Food Exchanges: 4 Grain(Starch); 3½ Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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