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Ingredients


Yield approximately 10 portion of cooked Pumpkin "gnocchi" scale it at 5.25 ounce x serving

4 lb of Pumpkin
1/2 ounce of grated nutmeg
sea salt and ground black pepper
1.5 lb of all purpose flour
1/2 lb of unsalted butter
1 cup of fresh sage leaves
1 cup of fresh grated Parmigano Reggiano
2 lb of sliced of Parma "prosciutto"

The Pumpkin "gnocchi" in sage butter and Parmigiano Reggiano sauce on slices of Parma Prosciutto


Preparation

Peel out the skin of the pumpkin with a good potato peeler. Cut the pumpkin into regular large pieces, wrapped them into a aluminum then lay out flat on roasting pan and bake them completely sealed inside the aluminum in the preheat it oven at 350 degree F.Bake for about 1 hour, test it if you can go thru the piece of pumpkin with a pairing knife. As soon the pumpkin will be tender remove out of the oven open the aluminum allow the pumpkin to chill at room temperature, place the pumpkin in a cheese cloth and squeeze out as much juice water out. Do not discard the juice water.Place the dry baked pumpkin in a large bowl seasoned with the nutmeg, the salt and the ground black pepper, add slowly the sifted all purpose flour and let the cooked chilled pumpkin incorporate the flour until the dough is form, cover the dough on dusted flour work table with a towel for at list 15 minutes to rest. Start cutting the dough in slices with the dough cutter and then cut it into stripes, roll the stripes into long logs under the palm of your hand on top of the flour dusted work surface. Place couple of the obtain logs next to each other and cut them in regular pieces with the dough cutter. Place the butter into a sauce pan and melted with the sage cook until gold, lower the flame add the juice pumpkin water reduce it until syrupy and velvety; bring a salted water pot to boil dump the pumpkin "gnocchi", as soon as they come to the surface of the water, skimmed out of the boiling water, then place it warm into a clean bowl ad the sage-butter and juice pumpkin water sauce start tossing and slowly add the fresh grated Parmigiano reggiano.In large plate present in the center the thin sliced of Parma prosciutto and place your butter sage and Parmigiano Reggiano tossed pumpkin gnocchi on it; serve.




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