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“I got this recipe from a reader's digest cookbook a few years ago. The baked pumpkin in this recipe gives it a stronger, sweeter taste. I've never really timed this, so prep time is an estimate.”
READY IN:
2hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180* C (350* F).
  2. Brush a baking tray with oil or melted butter.
  3. Cut pumpkin into large pieces and bake for 1 1/2 hours or until very tender.
  4. Allow to cool slightly and scrape flesh from skin avoiding any crispy parts.
  5. Place pumpkin in a large bowl, add sifted flour, parmesan and pepper.
  6. Mix well and knead on floured board for 2 minutes.
  7. Divide dough in half and roll each into snakes about 40cm long (about 15in).
  8. Cut into small pieces about 1 to 1 1/2 cm long (1/2 in).
  9. Press flat with palm of hand or the back of a fork.
  10. Lower small batches of gnocchi into salted boiling water, remove when they float to the surface.
  11. Serve with a favourite italian pasta sauce.

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