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Post by Amo on Aug 20, 2008 20:18:11 GMT
Now, as yet I haven't tried this recipe but this is literally taken from the web site (Thank you Sara) as she wrote it. It sounds wonderful as I like knocking up a quick tomato a courgette sauce for pasta at this time of year as they are so abundant!!
"500 grams of pumpkins, cut into small pieces and steamed until it is soft but not overcooked. Let it drain while it is cooling so it will dry off a bit, then mash or push through a sieve or mouli.
To the mashed pumpkin add about 100 grams of flour, plus 2 teaspoons of salt, plus about 300 grams of Parmesan cheese. Mix into a dough - it will be very sticky and porridge like. If you want to cook immediately, put the dough into the fridge for an hour or so - it is much better when it is cold. (You may want to add more flour, I probably add a fair bit more flour than the 100 gram. Just play it by ear.)
When ready to cook, take a teaspoon, wet it, then put a heaped teaspoon of dough into gently roiling water. The dough should slip off the spoon easily. Keep adding teaspoons of dough, then skim the gnocchi off the top of the water with a slotted spoon when they rise to the surface. Unlike potato gnocchi this will not be formed or even pretty to look at, but it is just the most lovely gnocchi. You can have your favourite sauce with it, or eat it plain like me."
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