You’ve tried to cook it in the pan, in the oven, in the microwave and in the steamer too, but every time you try to knead pumpkin puree with flour and egg the problem is always the same! Dumplings need too much flour and the result is a sticky dough, a terrible sticky dough!
If it happens to you too don’t worry: today I ‘m revealing the secret to prepare soft pumpkin dumplings without problems 😉
Trust me, this recipe is easy and delicious!
SERVES 3 PEOPLE
READY IN 1h
16 oz pumpkin
4,5 oz flour
Salt to taste
nutmeg to taste
Water and coarse salt to taste
1 tablespoon butter
3-4 sage leaves
Parmigiano to taste
STEP 1: COOK THE PUMPKIN
Cut the pumpkin, remove the seeds and the internal filaments using a spoon, then cut it into large pieces and cook them in a preheated oven at 200 ° C for about 45 minutes.
STEP 2: MAKE THE MIXTURE
When cold, remove the peel of the pumpkin and press the pulp into the potato masher.
Mix it with flour, egg, nutmeg and salt.
STEP 3: COOK
Take some small teaspoons of dough and gently dip them in salted boilig water water (as soon as they come in contact with water, the dough will come off the spoon). Do the same with the remaining mixture.
Cook the dumplings two more minutes after they boil.
STEP 4: MELT THE BUTTER
While the gnocchi are cooking, melt the butter in a non-stick pan with the sage leaves.
STEP 5: SEASON
Drain pumpkin dumplings , place them in the melted butter.
And finally add the Parmigiano.
#getBready & enjoy your meal