GLUTEN-FREE PUMP­KIN GNOC­CHI

Epicure - - MASTERCLASS -

Serves 2

Prep time 1 hour 20 min­utes

Cook time 10 min­utes

200g po­ta­toes

700g pump­kin

200g gluten-free flour

1 egg

50g Parme­san cheese

10ml Tabasco sauce

10g gin­ger, grated

2 cloves of gar­lic, grated

20ml lemon juice

50g sage but­ter

40ml wa­ter

20g pump­kin cubes

2 brus­sels sprouts

1.1 Roast po­ta­toes at 190°C for 30 min­utes be­fore crush­ing them.

1.2 Roast pump­kin at 170°C for 15 min­utes be­fore crush­ing them.

1.3 Mix flour, egg, Parme­san cheese, Tabasco sauce, gin­ger, gar­lic and lemon juice to­gether. Then knead the mix­ture to­gether to form a dough. Let it rest for 30 min­utes be­fore shap­ing the dough into gnoc­chi balls (15g each).

1.4 Blanch the gnoc­chi in salted wa­ter for 3 min­utes.

1.5 In a pot, melt sage but­ter with wa­ter to cre­ate an emul­sion. Then add cubes of pump­kin and brus­sels sprouts into the emul­sion.

1.6 Add cooked gnoc­chi, then gar­nish with Parme­san cheese.

as­sem­bly

1.7 Plate ac­cord­ing to pic­ture, or as de­sire.

1.7

1.3

1.5

1.5

1.7

1.3

1.3

1.3

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