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Main Ingredients | Sorghum flour (jowar ka atta), Boiled pumpkin puree |
Cuisine | Fusion |
Course | Noodles and Pastas |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Jowar Pumpkin Gnocchi
- 1 1/2 cups Sorghum flour (jowar ka atta)
- 2 cups Boiled pumpkin puree
- 2 medium Sweet potatoes , boiled, peeled and cut into medium sized pieces
- to taste Salt
- to taste Black peppercorns
- 3 tablespoons Olive oil
- 2 tablespoons Garlic , finely chopped
- 1/2 tablespoon Fresh mixed herbs , chopped
- 8-10 + for garnish Fresh basil leaves
- 1 teaspoon Red chilli flakes
- 20 grams Parmesan cheese
Method
- Take sorghum flour in a mixing bowl, add sweet potatoes and mash with a fork. Add 1 cup pumpkin puree, salt and crushed black peppercorns, and knead into a dough.
- To make gnocchi, take small portions of the dough and shape them into cylinders. Flatten the edges.
- Heat sufficient water in a deep non-stick deep pan and let it come to a boil. Drop in the gnocchis into the boiling water and cook till they float on the surface.
- Meanwhile to make the sauce, heat oil in a shallow non-stick pan, add garlic and sauté well.
- Add the remaining pumpkin puree and mix well. Strain the cooked gnocchi and add to the sauce and toss gently till they are well coated with the sauce.
- Add salt and mixed herbs. Tear basil leaves and add to the gnocchi. Add red chilli flakes and gently toss on high heat.
- Transfer into a serving plate, grate parmesan cheese on top and garnish with basil leaves. Serve hot.
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