John Myers
Butternut Vanilla Gnocchis
The perfect butternut vanilla gnocchis recipe with a picture and simple step-by-step instructions.
- 300 g Butternut squash
- Some vegetable broth
- 150 g Potato
- 1 piece Egg
- 25 g Soft wheat semolina
- 25 g Corn semolina
- 0,5 piece Vanilla pod
- 50 g Grated pecorino
- 150 g Flour
- Mace, salt and pepper to taste
- Peel the pumpkin and cut into cubes and cook in the vegetable stock with half a vanilla pod. Mash the pumpkin flesh with a fork, it will almost turn into puree on its own. Put the puree in a hair sieve, allow to drain. In the meantime, scrape out the vanilla pod and add it to the drained sauce.
- Cook the potatoes in their skins, press them through the press while they are still hot and allow them to evaporate well.
- Pour mace salt and pepper over the potato and pumpkin mixture, add the egg, stir in semolina and add the grated pecorino cheese. Mix everything well and let rest for a few minutes.
- Now add as much flour, my 150g are just a guide, so that the dough remains very loose, but can be processed further on the floured board.
- Let it steep in boiling salt water, the Gnochhis are ready when they have risen to the surface. Lift out with the ladle and set aside. Now you can, if you want, freeze some of the gnocchis, ideally put in a plastic container and a layer of baking paper between each layer, then you can take out as much as you need.
- Now the gnocchis are fried in clarified butter and it can be served.
- I made a variant with poppy seeds, which I ate naturally and enjoyed the vanilla aroma to the fullest. I only fried the others in clarified butter and ate them with this delicacy, a bunch of roulade meat with a difference
- However you want to prepare it, the vanilla does it;)). Bon Appetit!!!
Facebook Comments