I had leftover canned pumpkin, so I took a stab at pumpkin gnocci. I didn't have time to cook it right away after I had made the dough, so I left it in the fridge for a day or two. Seems like the dough relaxed a lot and became really soft and tender when cooked. I tried my best not to overwork the dough. Typically this dish served with brown butter and sage, but since I had a lot of garden summer tomatoes, I made a simple spicy tomato sauce to go with the gnocci. Unfortunately no pictures of the final product. They're best freshly boiled, served hot while soft and squishy.
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