Recipe#10491

Title: Gnocchi 09

From: alotzkar@direct.ca (Albert Lotzkar) 
 Newsgroups: rec.food.cooking 
 Date: Tue, 16 Sep 1997 14:28:22 -0800 
 Message-ID:  

250 g chestnut flour
 200 g pumpkin
 3 eggs
 50 g white flour
 1 kg potatoes
 80 g parmesan cheese
 300 g chestnuts
 10 g fat
 30 g rosemary
 nutmeg
 10 g sage
 1 clove garlic
 1/2 l cream
 Cut the pumpkin in to small pieces, remove the seeds, wrap in
 tin-foil and put in the oven at 180_ C until cooked.  Remove the
 tin-foil and with a spoon separate the pulp from the peel, then
 pass it through a sieve.
 Boil the potatoes in abundant salted-water, cool, peel and pass
 through the sieve, season with salt, pepper and nutmeg Parmesan
 cheese and mix in the eggs. Prepare cylinders of 2 cm in length
 and 1 cm of diameter, cook them in abundant salt-water, drain and
 dispose in a pot.
 The walnut sauce: mince the garlic, rosemary, sage and brown with
 the fatty substance, add the walnut already shelled and after a
 few minutes add the cream, salt and pepper to taste. Add the sauce
 to the gnocchi and serve hot.