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Gnocchi with turnip greens and pumpkin with mussels sauce

Ingredients :

Ingredients for 4 people:
380 g of cooked pumpkin pulp
450 g of frozen Sucor turnip greens
150 g of potato starch
3 eggs
fine salt

For the sauce:
1 kg of mussels
1 tablespoon of frozen garlic sucor
chili pepper
extra virgin olive oil

Tips and variations :
These gnocchi are excellent even if served in white with just a little oil and Parmesan, for a touch more add some truffle flakes.
Course :
First course
With products :
Preparation :
Cut the pumpkin into pieces, wrap it in two sheets of aluminum and bake at 180 ° C for 40 minutes or until it is soft.
Meanwhile boil the turnip greens, drain and put them in a cloth and squeeze them very well until they release more water.
When the pumpkin pulp is warm, collect it in a cloth and squeeze it well until it has released all the water.
Blend the vegetables together with the eggs.
Put the mixture in a bowl and add the starch and a spoonful of salt.
In a large pan heat two spoonful of extra virgin olive oil and brown the garlic, unite the cleaned mussels and cover with a lid, cook for 10 minutes.
Take the shellfish and throw the shells, hold some of them aside to decorate the dishes. In a pan boil salted water. Meanwhile, with a spoonful take a small amount of dough and form balls by rolling them in your hands.
Dip the balls into the water and remove them with a skimmer as they come to the surface, place them directly in the pan with the mussels.
Flavor, season with two tablespoons of oil, serve immediately.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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