Pumpkin gnocchi

Pumpkin gnocchi

You will need
300g mashed potato
100g pumpkin puree
150g flour

1. 🥣  Mix all ingredients gently until it forms a ball. Be careful to not knead, or the gnocchi will get elastic and hard

2. 🔪 Once the dough is mixed (it may be sticky, but hard enough to handle), divide them in small portions and roll each one in a rope shape of approximately 1cm diameter. Cut the rope in small pillows and place them in a surface covered with tea towel dusted with some flour. Alternatively roll small balls with floured hands.

3. ♨️ Bring salted water to boil. Once boiling add the gnocchi (a little at a time) and scoop them once it comes up to the surface. Drain them in a colander.

4. 👩🏻‍🍳 Serve with your preferred sauce (we like brown butter with sage and almonds)

You can freeze the gnocchi before cooking them. To unfreeze, take them out of the freezer and put them straight into boiling water.

Bon Appetit ! 👩🏻‍🌾
Lucie Grosso

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