Ingredients
| 300 g Potato dough mixture |
|
350 g pumpkin purée (from about 400 g |
|
1 egg |
|
70 ml(g) milk 2 TBSP butter a handful of sage leaves |
How to prepare
Prepare the pumpkin purée by carefully washing the pumpkin and grating the necessary amount of pulp on a fine grater (skin included). Stew for about 20 minutes on olive oil or with 2-3 TBSP of water only. Feel free to blend it.
Mix all the gnocchi ingredients together (pumpkin purée should not be too hot), let stand for about 5-10 minutes and hand knead thoroughly. You can dust the mix with fine corn flour for example. Use the dough to create the gnocchi and cook them in slightly salted water for about 4-6 minutes depending on their size.
Mix the finished gnocchi with butter or olive oil and sprinkle with parmesan. You can serve them like this, or you can add a sauce (for example bolete or tomato as used for pasta). They can also serve as a side dish for stewed meat or vegetables.
In our recipe, we melted 2 TBSP of butter on a frying pan and added a handful of sage leaves. As the leaves started becoming tender, we added the roasted pumpkin gnocchi. We finished the meal with grated parmesan.
