Gnocchis et potiron au parmesan



  • 750 g (1,65 lbs) pumpkin after peeling
  • 4 spoonfuls of olive oil
  • 800 g (1,76 lbs) fresh gnocchi
  • 6 sage leaves
  • Grated parmesan
  • Salt pepper

Cut the pumpkin flesh into small cubes.
In a frying pan, heat the olive oil and brown the diced pumpkin
10 minutes. Salt and pepper.
Cook the gnocchi according to the instructions given on the packet, then
drain.
Rinse, dry and chop the sage leaves to add them to the gnocchi.
Mix with the pumpkin and sprinkle with grated parmesan.
Check the seasoning and serve immediately.
Trick :
To vary the pleasures, try replacing the parmesan with cheese from
grated sheep... it's delicious!


 

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