Ingredients
One 2 1/2- to 3-pound kabocha or butternut squash, or pumpkin
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 large egg
1 3/4 cups grated Parmigiano-Reggiano
10 tablespoons extra virgin olive oil
12 sage leaves
6 ounces white truffles (optional), brushed clean
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 large egg
1 3/4 cups grated Parmigiano-Reggiano
10 tablespoons extra virgin olive oil
12 sage leaves
6 ounces white truffles (optional), brushed clean
Description
Pumpkin Gnocchi With Parmesan, Sage And Truffles Recipe. 1. Preheat The Oven To 400°F. Remove The Stem, If Present, From The Squash Or Pumpkin, Then Slice Between The…
Nibbledish
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