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Boil the sweet potatoes with the skin on for about 10 minutes from the boil.
Transfer them to a preheated oven at 200 degrees on the baking tray lined with parchment paper for about 15/20 minutes.
Once cooked, remove the skin while they are still hot and mash them in a bowl with the appropriate tool.
Let them cool slightly, otherwise they would absorb too much flour.
Add the salt and egg yolk and mix well.
Incorporate the two sifted flours and transfer the mixture to the work surface dusted with semolina.
Add semolina, without overdoing it, until you obtain a smooth dough.
Make little rolls and cut out balls a little bigger than classic gnocchi.
Press cross-shaped grooves into each ball with a toothpick to obtain the pumpkin shape.
Boil the little pumpkin gnocchi in salted boiling water.
When they rise to the surface, wait a minute and then sauté them in a pan with oil and a minced mix of garlic and parsley to coat them.
Plate with the sauce of your choice.
Store in the fridge before cooking or freeze
These little pumpkins can also be made gluten-free using suitable flours and will surely bring joy. You can serve them with a sauce of your choice.
Italia, Liguria
| Energy (kcal) | 165.68 |
| Carbohydrates (g) | 34.29 |
| of which Sugars (g) | 4.45 |
| Fat (g) | 1.38 |
| of which Saturates (g) | 0.35 |
| Protein (g) | 4.69 |
| Fiber (g) | 2.99 |
| Sale (g) | 0.19 |
