Ingredients
- 1 precooked pumpkin
- 600 g of well-drained pumpkin purée
- 250 g of all-purpose flour
- Grated cheese
- Salt
- Salty pistachio pesto
Preparation of the recipe
1
Blend the precooked pumpkin until obtaining 600 g of purée.
2
Incorporate flour, salt, and grated cheese until forming a soft dough.
3
Shape the dough into ropes and cut the gnocchi with scissors.
4
Heat a pan and add extra virgin olive oil and the salty pistachio pesto.
5
Cook the gnocchi in salted water and drain them when they float to the surface.
6
Toss the gnocchi in the pan with the salted pistachio pesto and a little cooking water.
7
Enjoy the dish hot! Add extra pesto to taste for more flavor.
