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I love pasta and making it from scratch is an idea that absolutely intrigues yet excites me. This recipe is that of gnocchi, pillowy, soft bites of pasta made of flour and potato and flavoured with pumpkin. I have tossed them lightly in some brown butter and sage. It can be eaten as a starter or even a meal if you don't mind non-saucy pastas!
Wash, scrub and prick the potatoes with a fork. Put them into an oven at 200 C for 45 minutes to bake well.
Once the potatoes are done, cool them completely.
For the pumpkin puree, chop up 200 gm pumpkin into pieces, peel and boil in water for 20 minutes, till soft.
Using a hand blender, puree the pumpkin pieces and let the mixture cool down.
Once the potatoes are cooled, halve them and grate them on a box grater.
Now, dust the kitchen surface or board with flour and dump the dough on. Cut the dough into strips and dust again.
Take each strip out and roll with a light hand. Cut out ½ inch pieces and set aside on another board with flour.
Add the pieces to the water – don’t crowd it too much. Once the gnocchi is cooked, it will float on the water. Take it out and drain.
When your last batch is boiling put in the butter and sage in a sauce pan on medium heat.
After a few minutes, the butter will begin to brown. The moment it does, take the pan off the heat and add the drained gnocchi. Toss well and add a little salt and pepper to season. Serve warm as a side dish!
SERVING: 0
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
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Ohio
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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