1 cup of roasted pumpkin
1 cup of cottage cheese
1 egg
1 cup of grated Parmesan cheese
salt and pepper
½ cup potato flour
4 tablespoons of butter
a handful of sage leaves
grated Parmesan for sprinkling

I havent’t been making gnudi for quite some time but I have been entertaining the idea for a very long time already. I was planning to make the gnudi, „a girl and her pig” style. Last Thusrday I bought a beautifully colored, yellow pumpkin on my farmer’s market. I roasted it right away with a purpose of making some soup (which I actually made) and maybe using it to make some other stuff. And lo, it just snapped, pumpkin gnudi. I am going to use the pumpkin to make the gnudi.  The delicate, beautifully colored, fluffy and light gnudi. And what is most important gluten free gnudi. Cooked and baked in sage butter they were a true treat! Now I am thinking about making some other gnudi.

Lilia, xoxo

Pass the roasted pumpkin  and cottage cheese through the ricer. Transfer into a bowl,  add the egg and grated Parmesan cheese. Season with  salt and pepper, add the potato flour and mix everything thoroughly. Put the mass in the fridge for 30 minutes to rest. Remove a heaping teaspoon of the batter from the bowl and form the balls with a diameter of about 1 inch.  Roll each ball in potato starch and put aside until you finish making the gnudi. Cook the gnudi in heavily salted, barely simmering  water, until they come up to the surface. While the dumplings are cooking, in a pan with a metal handle melt the butter and fry the sage leaves until crisp.  Transfer the drained gnudi to the pan, and toss them in butter, put the pan in the oven and bake until they get crisp on the outside.  Season with salt and pepper and  sprinkle with Parmesan cheese before serving.

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