Matching the golden colors of fall, we have a recipe for soft pumpkin gnocchi. The small italian dumplings are tossed in sage butter and topped with pine nuts. Mmmmh!
Ingredients for 4 servings
- 600g hokkaido pumpkin
- 400g potatoes
- 450g flour (more if needed)
- 20g grated Parmesan + 2 tbsp for garnish
- 1 egg
- 1 tbsp of salt
- 1 pinch of nutmeg
- 2 tbsp of butter
- a few sage leaves
- 2 tbsp pine nuts
- a squeeze of lemon
Preparation
Halve and deseed the hokkaido pumpkin, brush the cut surfaces with a little olive oil and place on a baking sheet. Bake at 200° for about 50 minutes. Boil the potatoes in a pot of water until soft.
Then mash the peeled potatoes and the pumpkin with a potato ricer and leave to cool.
Add the flour, parmesan, egg, salt and nutmeg to the potato and pumpkin puree. Gently mix the mixture with a spatula. The dough should not be kneaded for too long. Add a little more flour if necessary.
Divide the dough into six pieces and shape into thin rolls with a diameter of 1.5 cm. Cut off small pieces (approx. 2cm). Lightly roll the gnocchi over a fork so they get their signature grooves.
Bring a large pot of water to boil and cook the gnocchi over medium-high heat. The pot should not be too full. Once they float to the surface, they're done. Remove the gnocchi from the water with a slotted spoon and drain in a colander.
In the meantime, toast the pine nuts in a pan without fat and set aside. Melt the butter in the pan and toss the sage leaves in it until crispy. Put the sage leaves aside as well.
Fry the gnocchi in the butter until golden brown, add a squeeze of lemon juice. Serve with pine nuts, sage leaves and some grated Parmesame.
Mahlzeit, eet smakelijk & bom apetite!