Pumpkin - "Queen" autumn. In Italy this vegetable like as well as in Russia. This recipe Niek (gnocchi=niece-gnocchi) I "built" itself: a great mix of Russian-Italian cuisine. My husband loves these tender and slightly sweet niece. Form Niek taken from Italian (sudtirolo) cuisine. Made very easily and quickly.
|Cooking time 30 minutes||Number of servings 2|
Peel the pumpkin, cut it in small cubes.
Peel and finely chop the onion and garlic. In a small pan pour a little vegetable oil (better, of course, mustard or olive) and fry until Golden state onion and garlic.
Add the pumpkin cubes, thyme, salt, cover with a lid and simmer over low heat for 10-15 minutes (until the pumpkin is soft).
Cooked pumpkin passed through a blender. Cooled.
Add it to the ricotta with salt, egg.
Start to add gradually the flour. If you have chestnut flour, then add 50% flour and 50% chestnut. Mass should not be liquid, but not very thick. Should not easily fall from the spoon.
Tablespoon form our niece. In the pictures you can see how I formed them.
Niece drop in boiling salted water and cook them 4-5 minutes until they begin to emerge.
While our niece cooked, in a small bowl (I use an ordinary saucepan) melt butter with sage (you can not cut the leaves, but simply to break up) until clear.
Sage, if you do not, very very tasty with feathers of green onions (chop it up very fine). I sometimes use green onions instead of sage.
Niece take out with a slotted spoon into a bowl. Here such handsome work! Only this time, my pumpkin was pale, not yellow-orange, therefore, turned a little pale :-[
Sprinkle with grated Parmesan cheese and then (!) pour on top of hot ghee.