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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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I got this recipe from a reader's digest cookbook a few years ago. The baked pumpkin in this recipe gives it a stronger, sweeter taste. I've never really timed this, so prep time is an estimate. Ingredients:
500 g pumpkin (kent or jap is best) |
1 1/2 cups plain flour |
3/4 cup grated parmesan cheese |
fresh ground black pepper |
Directions:
1. Preheat oven to 180* C (350* F).
2. Brush a baking tray with oil or melted butter.
3. Cut pumpkin into large pieces and bake for 1 1/2 hours or until very tender.
4. Allow to cool slightly and scrape flesh from skin avoiding any crispy parts.
5. Place pumpkin in a large bowl, add sifted flour, parmesan and pepper.
6. Mix well and knead on floured board for 2 minutes.
7. Divide dough in half and roll each into snakes about 40cm long (about 15in).
8. Cut into small pieces about 1 to 1 1/2 cm long (1/2 in).
9. Press flat with palm of hand or the back of a fork.
10. Lower small batches of gnocchi into salted boiling water, remove when they float to the surface.
11. Serve with a favourite italian pasta sauce.
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