Gluten-free pumpkin gnocchi

Method7 steps · about 50 min

1. 1

   Step 1: Remove seeds and inner fibers from the pumpkin (700 g), cut in half and place in a microwave-safe bowl with a microwave-safe cover. Microwave at 800 W for 10 minutes, until the flesh is soft.

   Microwave pumpkin · 10 minUses 700 g pumpkin

2. 2

   Step 2: Scoop out the cooked pumpkin pulp, let cool and mash with a fork. Add the egg (1) and mix.

   Uses 1 egg · whole pumpkin seeded and microwaved 800 W 10 minutes

3. 3

   Step 3: Stir until the egg is absorbed, then mix in the measured dough rice flour (160 g) and cornstarch (80 g).

   Uses 160 g rice flour · 80 g cornstarch · cooked pumpkin pulp cooled and mashed with one egg

4. 4

   Step 4: Mix thoroughly into a homogeneous nonsticky dough. Dust the work surface lightly with the separate extra rice flour.

   Uses extra rice flour for dusting work surface · pumpkin egg mash mixed with rice flour and cornstarch

5. 5

   Step 5: Divide the dough into smaller portions, roll into logs and cut into pieces about 1.3 cm (1/2 inch) long.

   Uses homogeneous pumpkin dough on rice-flour-dusted work surface

6. 6

   Step 6: Melt the butter (40 g) in a pan with sage (1 sprig) leaves. Bring a pot of salted water to a boil and add the shaped gnocchi.

   Uses Fine salt to taste · 40 g butter · 1 sprig sage · water for boiling gnocchi · dough rolled into logs and cut into 1.3 cm pieces

7. 7

   Step 7: As soon as the gnocchi float to the surface, lift out with a slotted spoon and transfer into the prepared sage butter. Toss gently and serve immediately.

   Uses gnocchi cooked in salted water until floating · 40 g butter melted in pan with sage leaves