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AZIENDA AGRICOLA
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GNOCCHI DI ZUCCA ALLA FRIULANAGNOCCHI DI ZUCCA ALLA FRIULANA

Cut the pumpkin into medium sized pieces, peel and boil until cooked (a fork slides easily and the pumpkin does not flake). Mash with a fork, reducing it almost to a cream. Allow it to cool.
Add egg, grated parmesan cheese, salt and flour; the dough should not be sticky because you must be able to roll into balls. Drop a portion of gnocchi at a time (10-15 pieces depending on the size of the balls) in a pot of boiling salted water: when they rise to the surface drain the gnocchi with a slotted spoon.
Melt the butter with the sage in a pan at low heat. Pour the sauce over the gnocchi and grate over a little smoked ricotta. Serve while still hot with a glass of Friulano.


INGREDIENTS

2 servings
500g pumpkin flesh
gr. 150/200 flour 00
1 egg
gr.40 grated Grana
salt
For the dressing:
50 g butter
sage
smoked ricotta

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AZIENDA AGRICOLA

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