GLUTEN-FREE PUMPKIN GNOCCHI
Prep time 1 hour 20 minutes
Cook time 10 minutes
200g gluten-free flour
50g Parmesan cheese
10ml Tabasco sauce
10g ginger, grated
2 cloves of garlic, grated
20ml lemon juice
50g sage butter
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.
1.7 Plate according to picture, or as desire.