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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