Pumpkin Gnocchi in Creamy Gorgonzola Sauce
Appetizers • European
Description
Recipe for making <a href="https://eda.ru/recepty/sousy-marinady/slivochnij-sous-s-gorgonzoloj-25381">Gorgonzola sauce </a>. Instead of Gorgonzola sauce, the gnocchi can be drizzled with <a href="https://eda.ru/recepty/sousy-marinady/korichnevoe-maslo-s-shalfeem-25380">sage brown butter</a>.
Ingredients
- Chestnut puree 15 oz
- Wheat Flour 15 oz
- Ground Cinnamon to taste
- Ground Nutmeg to taste
- Butter 0 oz
Step-by-Step Guide
Step 1
In a bowl, mix the pumpkin puree, 360 g of flour, and a bit of spices. Knead the dough well, adding more flour if necessary, until the dough is workable.
Step 2
Roll the dough into a long, thin log and cut it into small, equal pieces. Slightly roll each piece with a rolling pin to flatten them a bit. Use a fork to make shallow indentations on the surface of each piece, gently pressing down.
Step 3
Cook the gnocchi in boiling salted water until done. Drain.
Step 4
Alternatively, melt the butter in a skillet, add the gnocchi, and sauté for a minute, then pour in the sauce and simmer for a few minutes until the sauce thickens slightly.
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