Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 600 g of pumpkin
- - 400 g 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 whisking 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 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. Add chopped sage and garlic, then brown them with 3 tablespoons of olive oil.
- Divide the dough pumpkin, now cooled, cut into pieces. Turn each roll, not too thick and cut a poor inch long gnocchis.
- Boil the gnocchis for 2-3 minutes in salted water, drain with a slotted spoon directly on the plates already coated with the cream of broccoli. Toss with olive oil, sage and completed with toasted almonds.
