Boil the sweet potatoes with the skin on for about 10 minutes from boiling.
Transfer them to a preheated oven at 200 degrees on a baking sheet 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 the yolk and mix well.
Incorporate the two sifted flours and transfer the mixture to a work surface sprinkled with semolina.
Add semolina without overdoing it until you get a homogeneous dough.
Make small rolls and cut out balls a little larger than classic gnocchi.
Imprint cross grooves on each ball with a toothpick to get a pumpkin shape.
Boil the pumpkin-shaped gnocchi in salted boiling water.
When they float to the surface, wait a minute and then sauté them in a pan with oil and a mixture 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) | 181.29 |
| Carbohydrates (g) | 31.16 |
| of which Sugars (g) | 3.97 |
| Fat (g) | 4.07 |
| of which Saturates (g) | 1.29 |
| Protein (g) | 5.69 |
| Fiber (g) | 2.55 |
| Sale (g) | 0.31 |
