Recipe By : The New Pasta Cookbook
Preheat oven to 350 degrees F.
Place pumpkin in a shallow baking dish, skin side up, pour in
tablespoons water and bake until tender.
Remove from the oven and cool. Peel off the skin and any burnt
then mash the flesh or put it through a food mill to yield 2 cups
(It's not recommended to use a blender or food processor, as the
resulting puree tends to be watery and lacks body.)
Put pumpkin in a large bowl, season and begin to work in the flours.
all the semolina and as much of the potato flour as gives a soft
dough. Add salt, pepper, and nutmeg. Knead lightly until elastic.
and rest for 10 minutes.
Break off little pieces about 3/4 inch long. Roll them quickly
fingers to obtain a smoother surface, then press them with the
against the curved back of a fork or grater to get the traditional
shape. Dust lightly with potato flour and rest for 10 to 12 minutes.
Melt butter in a saucepan and cook it over a medium heat until
brown. Keep warm.
Cook the gnocchi, a few at a time, in boiling salted water. When
rise to the surface remove with a slotted spoon and transfer to
bowls. Pour the butter over the top, sprinkle on some Parmesan
immediately. Extra Parmesan can be served separately.
NOTES : Choose a richly-colored pumpkin for good texture and flavor,
work quickly and lightly with the dough to avoid toughness.
you are busy it is possible to boil the pumpkin instead
it, but the flavor won't be as intense, nor the texture
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