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Pumpkin gnocchi with butter, sage, pioppini mushrooms and pimpkin seeds
Pumpink gnocchi:400 gr
Sunflower seed butter: to taste
Pioppini mushrooms: to taste
Sage: to taste
Salt and pepper: to taste
In a pan, warm up sage and butter together for a couple of minutes, then add the pioppini mushrooms. Let it all cook for a couple of minutes and add cooking water, salt and pepper to taste.
Scald the gnocchi for a couple of minutes, then add them to the sauce and let them season: arrange them in a plate and garnish with some sunflower seeds.