EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Here we go agin today with a recipe based on pumpkin: pumpkin dumplings. Yes, because in addition to being very tasty, the pumpkin is rich in nutrients, including minerals, vitamins and carotene.
It also has the advantage of being a vegetable that, harvested in autumn, will keep well preserved throughout the winter.
In our recipe is provided the addition of potatoes reduced in puree (not mandatory), which will make the dough easier to shape.
Ingredients for 4 people: 500 g of cooked delicat pumpkin pulp (1 pumpkin of about 1 kg) – 350 g of red potatoes – 150 g of flour – 1 egg – butter – sage – parmesan cheese – 50 g starch – salt
Wash the pumpkin well then cut it in half and remove the seeds and filaments. Cut it into slices and bake in a ventilated oven for about 45 minutes at 200°. (or 15 minutes in the microwave at maximum heat).
Meanwhile boil the potatoes, peeled or with the skin, after rinsing them well. It will take 30-40 minutes depending on their size. When they are ready, drain, let cool and pass to the potato masher.
Cut the pumpkin pulp from the skin and pass it to the potato masher. On the table, collect the mashed potatoes and pumpkin together. Add the egg, add a pinch of salt and begin to mix with a fork. Then add the sifted flour and starch, flavored with nutmeg.
Work the dough with your hands until it is homogeneous, without delaying too much. Lightly flour, cover with a clean cloth and let the dough rest for 10 minutes.
After this time resume the dough and sprinkle the work area with flour. Take a piece of dough and knead it until it is shaped like a stick, then cut many morsels of the size of 1,5 – 2 cm.
Repeat the operation until all the dough is finished, gradually placing the gnocchi (dumplings) so obtained on a sheet of floured oven paper. Now cook the gnocchi (dumplings), in the amount of two portions approximately at a time, dipping them in boiling water and collecting them with a skimming ladle as they gradually rise to the surface.
Transfer them to serving dishes and season with butter, in which you have added some sage leaves, and Parmesan cheese to taste.
Serve your pumpkin dumplings immediately.
If you want to freeze them, lay them in layers on a baking sheet (separated by baking paper) and leave them in the freezer for at least an hour. At this point you can remove them and put them in bags and put them again in the freezer. This procedure will avoid that the dumplings will stick to each other.
Enjoy your meal!