organic

Pumpkin gnocchi, a vegan personalization of the famous butternut squash and sage English recipe learn from Alexia some time ago!

Cut a quarter of the pumpkin you grew in Summer from the seeds collected last year, cut in slices and cool it in the oven for 40 min.

Mill the wheat you harvested last summer so that you have 1/2 kilo of flour.

Blend the pumpkin with olive oil you cold extracted last October to form a cream and mix it with flour till become an homogenous dough.

Cut it in large slices and the chop them. Take a fork and roll them down to shape your gnocchi. You are now ready to boil them!

Stir sage and tofu in olive oil while shortly boiling your gnocchi! Buon appetito!

The liquid gold is forged directly from young watered olive trees, safeguarding our citrus groves from the battering cold wind in Winter. The olives are local varieties naturally seeded in volcanic soil spread around for miles and mimes by the Etna during its ongoing striking explosions. For the very curious among you, the cultivar names are nocellara etnea and moresca. Early harvest just by hand and a wooden stair, they are promptly milled in controlled temperature baskets. Cold extracted, they are then stocked in large stainless steel containers and settled for 45 days before they reach the glass bottles. EMail us for your first order and we refund 50% of your purchase on your next holiday at Mulino Primo Passo.

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