GNOCCHI GLUTEN FREE PUMPKIN AND BUDS MILE

Posted by in recipes on 16 October 2016 Comments off

gnocchi-di-zucca
INGREDIENTS: 1 kg pumpkin, 1 kg of potatoes, 150/200 biofarina grams of millet sprouts, sale, nutmeg, sage, pepe.
Remember to cook the pumpkin in the oven and not steamed so absorb less water and your dumplings will be even tastier!.
Then clean the pumpkin from the peel and seeds, and fire it at 150 ° for about 20 minutes . Cook the potatoes steam, still warm, peel them and mash them together with the pumpkin.
Add to the mix a pinch of salt and nutmeg (according to taste) and mix the biofarina of millet sprouts until the mixture will be hard.
Spread a bit 'of flour on a pastry board, form of sausages with the dough and pull them by hand, then with a knife cut the dumplings every two centimeters.
Bring to a boil a pot of salted water, then toss the gnocchi in boiling water.
When afloat they are ready: transfer them on plates with a skimmer.
Fry some sage leaves and pour the sauce over drained gnocchi, pepper and good appetite!