Sunflower dumplings
Instructions
Cut the squash into slices not too thin, remove the Peel, seeds and filaments and place on the oven, covered with foil.
Cover with the same paper the pumpkin and cook at 200 degrees for about 30 minutes or until it will become tender.
Move then to the food mill fitted with a fine disk, picking up the past in a saucepan.
Bring on the heat and, stirring constantly, do well to dry the pumpkin.
Levatela from heat, let cool, then add the egg, flour, semolina, rice, a good pinch of salt and mix thoroughly until mixture is medium.
If it were still a bit soft (can depend on the quality of pumpkin) add another flour.
With the dough formed of large cylinders of little more than a finger that can cut it into chunks.
Then roll them on the tines of a fork or on the grattugina from dumplings to imprint the rifling.
Boil the gnocchi in boiling salted water until they are afloat, then drain and toss with melted butter, scented with a few leaves of Sage, and grated Parmesan cheese.
Serve immediately.
Ingredients and dosing for 4 persons
- 800 g of pumpkin
- 1 egg
- 1 lemon
- 100 g of flour
- 100 g of rice semolina
- 80 g of parmigiano
- Sage
- 80 g of butter
- Salt