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Pumpkin gnocchi
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4
Servings
+
600 g Hokkaido or kabocha squash
·
300 g floury potatoes
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salt
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Heat the oven to 200°C (400°F) conventional. Put the pumpkin chunks and unpeeled potatoes on a tray, salt the pumpkin lightly and bake for
35 to 40 minutes
until both are soft. Peel the potatoes, mash or rice the pumpkin and potato while still hot. Spread on a plate and steam off for
10 minutes
.
(50 min)
50:00
The drier the puree, the less flour you need later. Wet dough makes gummy gnocchi.
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