la cucina senza glutine

Pumpkin gnocchi (italian dumplings)

 

 

Ingredients: 1 kg of pumpkin flesh, 1 egg, salt, 300 gr of gluten free flour.

For the sauce: 50 gr of butter, 100 gr of salted ricotta cheese (cheese from Puglia).

 

 

Rinse the pumpkin, peel it and get rid of seeds.

Cut it into slices and place it on a baking tray covered with wax paper. Cook it in preheated oven to 180° for 30 minutes.

Once cooked, mash it with a potato masher and leave it warm. Then add salt, egg and gluten free flour and mix.

The mixture is quite wet so it is best if you add flour until it is not longer sticky.

On a floured table, roll the dough into a long thin sausage shape, then cut into dumplings about 2cm long.

Cook in boiling water they float (about 1 minute). Serve with melted butter and grated ricotta salata cheese.