Pumpkin Gnocchi Stuffed with Brie

Ingredients

• 500 g Pumpkin purée
• 300 g Flour (More may be needed depending on the pumpkin variety and its water content; additional amount unspecified.)
• 1 Egg
• 100 g Brie cheese (Optional; cut into small pieces for the filling.)
• Water (Plenty, for cooking.)
• Salt (For salting the cooking water; quantity not specified.)

Steps

1. 1

   Combine the pumpkin purée, flour, and egg. Knead until the mixture forms a workable dough. Its consistency can vary with the pumpkin variety and water content, so add more flour if needed; the extra amount is unspecified.

2. 2

   Lightly moisten your hands. Take a portion of dough and place a piece of Brie in its center. Seal the dough around the cheese to form a gnocco. Repeat with the remaining dough and filling if using the optional Brie.

3. 3

   Bring plenty of water to a boil and salt it. Add the gnocchi to the boiling water.

4. 4

   Cook the gnocchi for about 3–4 minutes. Drain them when they float to the surface.

5. 5

   Dress the gnocchi with a sauce of your choice and serve while still hot, so the Brie remains melted and stretchy.

Notes

The Brie is optional. Additional flour may be needed depending on the pumpkin purée's water content, but the amount is not specified. The sauce is up to you.

Nutrition per serving

• main
• vegetarian
• boiled
• homemade
• Italian