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GNOCCHI PUMPKIN, PEEL INCLUDING ....

After washing the pumpkin and boiled for 25 minutes in a pressure cooker with all the Pimero I shake and then I made these delicious dumplings.

Serves three people

4 tablespoons pumpkin puree 2 tablespoons ricotta

Pomjan

of wheat flour (gluten-free in my case, the MixB Schar) enough to achieve Mix until smooth and not sticky.

buckwheat flour for the pastry

Preparation and cooking

I mixed everything and I used buckwheat flour to knead the dough on a pastry, flour is a gluten-free and rather rough, it will help the sauce to better stick to the gnocchi! You are so beautiful snakes of dough with a knife and cut in small pieces.

Cooking is fast: in boiling salted water until gnocchi float not.

The result was fantastic, topped with meat sauce made with Parmesan and livestock Betti Persegona.

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COOKIES FOR BREAKFAST SABRINA

They're great, real biscuits and healthy without hydrogenated fats, but Mulino Bianco!



Ingredients: 300 gr

. of flour "0"

60 gr. organic sunflower seed oil (I changed the original recipe calls for extra virgin olive oil)

120 gr. soy milk (I recommend always and only organic soybeans, an alternative is good any other kind of milk).

nice fat 2 tablespoons brown sugar.

1 packet of cream of tartar.



Prepare the pastry by mixing all ingredients, will come out a soft dough and not at all sticky.

Roll out the dough with a rolling pin and cut with shapes ... lots of good cookies. bake for about 30 minutes at 180 degrees.



Bon appetit,

Sabrina