The gluten-free pumpkin gnocchi are a gluten-free variant of the colorful and tasty first course, excellent when served with butter and sage.
Do you want to prepare a tasty and delicious first course? These pumpkin gnocchi with butter and sage are sure to surprise you. In this preparation we will replace the 00 flour with buckwheat flour and rice flour, to which we will add corn starch: a gluten free variant with guaranteed results!
As for the flours we are going to use in this recipe, make sure you use certified products with the words “gluten-free”.
Follow us for the recipe for gluten-free pumpkin gnocchi!
Preparation of gluten-free pumpkin gnocchi
- As a first step, cut the pumpkin into slices removing the internal seeds and bake it in the oven at 200 ° C for about 25 minutes . Once cooked, remove the outer skin and make the pulp .
- Take the cooked pumpkin pulp, cut it into chunks and put it in the mixer. Sift the ricotta and add it to the pumpkin, add all the flour and mix to mix everything.
- Knead the dough on a floured surface with rice flour or another gluten-free variety and form long cylinders , then make the gnocchi.
- Cook the gluten-free gnocchi, drain them as soon as they rise to the surface and sauté them in a pan with melted butter and sage.
Serve hot with a sprinkling of grated cheese. Enjoy your meal !
If you liked the recipe for gluten-free pumpkin gnocchi, discover the video of the preparation .
Alternatively, you can make pumpkin pancakes .
These creamy pumpkin gnocchi are best consumed at the moment, when they are still hot and freshly made. If you don’t finish them you can also keep them for 1-2 days in the refrigerator . Raw, you can also freeze them in the freezer and throw them in boiling water for 2 minutes to cook them without waiting for them to thaw.
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