Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 600 g of pumpkin
- - 400 grams of broccoli
- - 100 g of potato starch
- - 75 grams of rice flour
- - 20 g flaked almonds
- - 1 clove of garlic
- - 12 leaves of sage
- - Extra virgin olive oil
- - salt
- - Nutmeg
INSTRUCTIONS
- Cut the pumpkin into chunks and toss with a tablespoon of olive oil and a pinch of salt. Put it in a saucepan with 6 tablespoons of water, cover with a lid and bring to cooking in 10-15 minutes.
- Reduce pumpkin in puree mixing it briefly. Then stir in the flour and rice flour, stirring carefully until you obtain a smooth cream. Put the mixture on the stove and cook, stirring constantly, heat midbass for a few minutes, until you get a compact mass, a sort of ball that remains attached to the spoon.
- Reduce the broccoli into florets and boil in salted water for about ten minutes. Then whisk them flavouring with grated nutmeg, a tablespoon of olive oil and a bit of the cooking water. You will need to obtain a rather fluid sauce.
- Toast for a few minutes the almond flakes in a small saucepan. Then chopp the sage and garlic, brown them with 3 tablespoons of olive oil.
- Divide the now cooled pumpkin dough, and cut into pieces. Turn each one in not to thik rolls and cut in an inch long gnocchis.
- Boil the dumplings for 2-3 minutes in salted water, drain with a slotted spoon directly on the dishes already coated with the cream of broccoli. Toss with olive oil, sage and complete with the toasted almonds.
