Pumpkin gnocchi
For this lovely pumpkin gnocchi we used roasted pumpkin puree instead of potatoes. Soft on the inside and crunchy on the outside!
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Immersion blender
- Mixing bowl
- Measuring cup
- Fork
- Pan
- Plate
- Skillet
- Spoon
- Grater
- Kitchen towel
- Tongs
- Slotted spoon
- Colander
- Peeler
Ingredients
- 1 butternut squash
- olive oil
- about 200 gram all-purpose flour
- about 100 gram grated Parmesan cheese
- pepper and salt to taste
- knob of butter
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