Thick pumpkin noodles
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
Thick pumpkin noodles? What is that supposed to be? Basically, it's elongated gnocchi with a proportion of pumpkin. Super tasty! And because they are so thick, they are great to eat, even if you still have very small hands or are not yet very confident with a fork. In short, the perfect children's meal. Give it a try, your children will love it!
Ingredients for
Ingredients for the dough
350
g
hokkaido pumpkin (without kernels)
250
g
potatoes
130
g
spelt flour
70
g
durum wheat semolina
OPTIOANAL herbs, spices,...
Preparation
Prepare the noodles
1
Preheat the oven to 180°C fan. Core the pumpkin if necessary, cut into pieces and place on a baking tray or in an ovenproof dish.
2
Roast the pumpkin in the oven for 30 minutes. Meanwhile, cook the potatoes in their skins, leave to evaporate a little and peel.
3
Mash the slightly cooled potatoes and pumpkin together as finely as possible and knead with the flour and semolina (and spices if necessary) to form a smooth dough.
4
Heat the water in a pan. Shape small portions of dough into a ball and then roll out thinly to form small sausages.
5
Place the sausages in the water and cook in the hot water until they float to the surface. Now skim off the pasta and serve as desired.
Ingredients for
Ingredients for the dough
350
g
hokkaido pumpkin (without kernels)
250
g
potatoes
130
g
spelt flour
70
g
durum wheat semolina
OPTIOANAL herbs, spices,...
