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Pumpkin And Amaretti Gnocchi

Rubino’s

Pumkin and Amaretti  gnocchi

 

7-3/4 cups pumpkin, peeled, seeded and cut into chunks

4 eggs, lightly beaten

1-3/4 cups amaretti, crushed

1-3/4 cups all-purpose flour

¼ cup butter

8 fresh sage leaves

2/3 cup Parmesan cheese, freshly grated

salt and pepper

 

Place the pumpkin in an ovenproof dish and bake for about 45 minutes until softened. Mash the pumpkin with potato masher while still hot. Stir in the eggs, amaretti and flour and season with salt and pepper . Knead well and let rest for 30 minutes. Melt the butter in a skillet, add the sage leaves and cook for a few minutes. Bring a large pan of lightly salted water to a boil, add teaspoonfuls of the pumpkin mixture, a few at a time, and remove with a slotted spoon as they rise to the surface. Place on a warm serving dish, pour the sage butter over them and sprinkle with parmesan

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