Pumpkin and potato gnocchi | Romagnoli F.lli Spa
In this recipe, potatoes meet a favourite autumn flavour: pumpkin. A simple but very tasty first course, which we suggest serving with a butter and sage sauce.
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Cooking tools:
- Kitchen scale
- Potato masher
- Oven
- Stove
- Pot
- Colander
- Peeler
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Skillet
- Measuring spoon
- Grater
- Slotted spoon
Ingredients
- Pumpkin flesh, 200 g
- White potatoes, 300 g
- Fine flour (type "0"), 300 g
- Butter, 80 g
- Eggs, 1
- Sage, 4-5 leaves
- Salt, ½ teaspoon
- Grated Parmesan cheese, approx. 40 g
- Pepper, to taste
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