Rice Donut with pumpkin, mushrooms and salt first
first courses from Italy
Whole wheat flour dumplings with pumpkin cream and chopped pistachios
Whole wheat flour dumplings with pumpkin cream and chopped pistachios
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A greedy first traditional dish, typically autumnal, revisited with the addition of pistachios grain.
preparation
step 1
Starting from the preparation of dumplings: rinse the potatoes (better if those yellow paste) and put (with peel) in a pot with water and salt.
step 2
Since it starts to boil water to calculate about 30 minutes cooking. Drain the potatoes and let them cool, then start mash with the help of a potato masher.
step 3
Add the Parmesan and flour (200g, 50g others to be divided between the countertop and the fork) and begin to knead on floured work surface.
step 4
When you form a compound nice hard, divide it into several balls and form of rolls which must then be cut into pieces of about 1cm.
step 5
Switch on the floured fork squares giving the traditional form of the dumplings.
step 6
Prepare the cream of pumpkin, putting in a pot a tablespoon of oil EVO and a clove of garlic. When the garlic is imbiondisce, remove it and put out the fire. Add the previously cut pumpkin into cubes.
step 7
Cover the pumpkin with the broth (I used the biological Alce Nero), add salt, pepper and turmeric. Meanwhile, bring a pot with water for cooking dumplings.
step 8
When the pumpkin is cooked, transfer it to a mixer along with a basil leaf and blend.
step 9
Drain the gnocchi and add to the cream of pumpkin.
step 10
Serve and add the chopped pistachios.