Preparation

Start by taking a Mantovana pumpkin and wash it thoroughly. Peel carefully and remove the seeds. Cut it into wedges and then into small cubes so that it cooks faster and more evenly.

Steam the pumpkin for about 10 minutes, or until soft and tender.

Once cooked, blend it with an immersion blender to obtain a smooth, creamy puree.

In a large bowl, combine 150 g of pumpkin puree, La Veronese® Red Lentil Flour, and one egg. Mix carefully to create a soft and compact dough.

Transfer the dough into a piping bag to form the gnocchi. Bring a pot of salted water to a boil and gently slide the gnocchi into the water. Cook for a few minutes until they float to the surface.

Drain and season with extra virgin olive oil, a sprig of fresh rosemary, and for an extra touch, sprinkle with chopped pumpkin seeds.

Ingredients

Ingredients (for 4 people)

La Veronese® Red Lentil Flour – 150 g

Pumpkin – 1

Egg – 1

Water – as needed

Fresh rosemary – 1 sprig

Extra virgin olive oil – as needed

Salt – as needed

Chopped pumpkin seeds – as needed