GNOCCHI DI ZUCCA Senza Patate Ricetta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free while Grana Padano is a more affordable cheese option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Roast pumpkin until tender, about 30-40 minutes at 400°F.

Scoop out the flesh and mash until smooth.

Boil potatoes until fork-tender, about 20 minutes.

Peel and mash the potatoes, then combine with pumpkin.

Add flour, egg, salt, nutmeg, and black pepper to the mixture.

Knead until a soft dough forms, being careful not to overwork it.

Divide dough into sections and roll into ropes about 1/2 inch thick.

Cut ropes into 1-inch pieces to form gnocchi.

Boil a large pot of salted water and add gnocchi in batches.

Cook until gnocchi float to the surface, about 2-3 minutes.

Remove with a slotted spoon and drain.

In a skillet, melt butter and sauté garlic and sage until fragrant.

Add gnocchi to the skillet and toss to coat in the sauce.

Serve garnished with parsley and additional parmesan.

Cooking Techniques

Spice Level:

Allergens