Gnocchi pumpkin butter and saved

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  • Pumpkin: 700 g
  • Flour unleavened, and a little more to extend the weight: 100 g
  • Eggs, beaten: 2
  • Unsalted butter: 7 Tablespoons
  • Fresh leaves of saves, slightly crushed: 8-9
  • Grated parmesan cheese at the time: 60 g


Peel the pumpkin, and remove the pevides and all parts of fibrous. Cut it to pieces and sprinkle with salt.

Light-to-bake in the oven at 160 c (gas: 3) on a sheet of parchment paper for cakes, for 30-35 minutes.

Remove from oven, let cool and cut the potatoes with a fork. Join gradually the flour, eggs and parmesan cheese. Mix with hands, letting in as much air as possible and not pressing too tightly.

Sprinkle a clean surface with flour and put there the dough with the roller. With a sharp knife, cut equal squares with 2.5 cm. Place the gnocchi on a floured surface, apart from each other, even use them. Heat a large pot with water seasoned with salt. Download the flame when it comes to the boil.

Melt butter on low heat with the saved slightly crushed. Turn off the stove when the butter is brownish. Pour the gnocchi in boiling water, 6 to 8 at a time. Remove them when they come to the surface and put them in the pan with the butter and the saved. Cover with butter.

Bake another group of gnocchi until all are cooked. Place the gnocchi on a plate heated pool or in individual dishes.

Sprinkle with grated parmesan cheese and serve immediately.

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