Italian cuisine is divine, and its potato miniature is proverbial delicious… and calorie. If you keep a line, but you can not give up on the delicacies, we recommend just making your pumpkin gnocchi.
1 kg of roasted and chilled pumpkin
500 grams of flour
2 whole eggs
salt and pepper
Heat the oven to 200 degrees. Cut the pumpkin on slices and bake for about an hour. Cool, remove the bark and remove the orange “meat.” Make puree of it. Add eggs, add, add pepper, finely chopped basil and then flour. Stir well and make a soft dough. Make a dough from the gnocchi/pieces /.
Meanwhile, boil the water, set it down and drop the gnocchi until it rises to the surface. Take them with a spoon. Pour over the hot pieces of olive oil or toast them in olive oil. Add a few more pieces of basil and grate parmesan cheese on the finished teak gnocchi.