Red Kuri Squash Gnocchi With Sage And Parmesan

1. 1

   Preheat oven to 200 degrees Celsius.

2. 2

   Heat a large pan of salted water and cook the potatoes with skin.

3. 3

   Peel the squash, remove the seeds, and cut it into cubes.

4. 4

   Place the diced squash on a baking sheet lined with parchment paper.

5. 5

   Add a teaspoon of sugar, salt, a clove of crushed garlic, and 1 1/2 tablespoons of olive oil.

6. 6

   Bake for about 25 minutes until the cubes are tender.

7. 7

   Drain the potatoes, remove the skin, and mash them with a fork.

8. 8

   Add the pumpkin (remove the garlic) and puree both vegetable. Add egg, Parmesan, flour, semolina, and a little salt. Mix to a smooth consistency, but not too sticky.

9. 9

   Divide the dough into 4.

10. 10

    On a lightly floured surface or with a little semolina, roll each portion of dough into strands of about 25 centimeter long and 3 centimeter in diameter. Shape into small balls with your hands.

11. 11

    To save time, I preferred to slightly flatten each roll and diagonally cut them with a knife to form small triangles.

12. 12

    Heat a large volume of salt water, immerse the gnocchi.

13. 13

    They are cooked when they float to the surface.

14. 14

    Drain them.

15. 15

    Heat butter in a skillet , when it sizzles, add the sage leaves.

16. 16

    Cook gnocchi. Serve with some parmesan shavings.

* Per serving · 4 servings · Values may vary.