500 gr Pumpkin
40 gr Tapioca Flour
150 gr TigerNut Flour
150 gr All-Purpose Flour
Cook the pumpkin in the oven for 30 min with hollow foam on top and then another 10 min without. Crush the pumpkin with the fork. Add a whole egg and sift the flour mixing well with no lumps. Add salt, pepper and nutmeg and prepare the gnocchi. Boil the gnocchi in enough salted water for 2 minutes until they are ready. Fry the shallot with butter and sage and then add the gnocchi. Add at the end parmesan and pepper.
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