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Pumpkin
Gnocchi with Balsamic Cream Sauce HT
MC Italian 50mins
Serves
4
Hot Vegetables Main
Course Mediterranean
Italy
Ingredients
675g/1½
lb Cooked Butternut Squash or Pumpkin, mashed 300g/11oz
Plain Flour 1
Egg Yolk 300ml/10fl.oz.
Double Cream 150ml/5fl.oz.
Strong Chicken Stock 2tbsp
Balsamic Vinegar
Instructions 1.
Place the pumpkin, flour and egg
yolk in a large mixing bowl and mix
well to form a dough. 2.
Transfer to a lightly floured board and knead the dough until
smooth, dusting with extra flour if necessary to prevent sticking. 3.
Pull off pieces of the dough about the size of a cherry tomato, and roll
into balls. Set each one aside on a floured surface whilst you finish the
remainder. 4.
Flatten the balls with the back of a fork, using the tines to create ridges then
fold them in half, with the marks on the outside. The overall size should be
approximately 2.5cm/1 inch in
length but it's not too important, just make sure the sizes are ore or less
even. Dust with a very little flour to keep them separate and set aside. 5.
Bring a large saucepan of water to the boil ready to cook the gnocchi. 6.
While the water is coming to the boil, make the cream sauce.
Place the cream, chicken stock, and balsamic vinegar in a saucepan and
bring to simmering point, mixing well. Continue to simmer over a medium heat for
4 to 5 minutes, stirring from time to time. 7.
Whilst the sauce is cooking, add some salt to the pan of boiling water, then
keeping the water bubbling, add the gnocchi, and cook until they float to the
top. This only takes a 2-3 minutes
depending on the size. 8.
Drain the gnocchi well and serve with the cream sauce.
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