Pumpkin gnocchi
Cooking time:
2 hours
Active time:
1 hour
Complexity:
Pro
Ekaterina
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Recipe from our reader Catherine. "Pumpkin Pokes in Creamy Garlic Sauce with Sage"
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4
Pumpkin gnocchi recipe
Ingredients for 2 servings
Pumpkin puree
200 g
Egg
1 pc.
Hard cheese
50 g
Flour
250 g
Garlic
1 tsp
Cream or milk
200 ml
Cream cheese
1 tbsp. l.
Nutmeg
1 tsp
Salt
to taste
Freshly ground pepper
to taste
Fresh or dried sage
to taste
Butter
1 tsp
Olive oil
1 tsp
Pumpkin seeds
to taste
Step 1/13
Salt the washed, dried, chopped pumpkin, wrap in foil and bake for one hour at a temperature of 200 °. From here onwards, I'll use salt with fresh sage.
Step 2/13
Use a spoon to separate the flesh from the peel. Grind the pumpkin in a blender or potato press until smooth and mashed.
Step 3/13
Add 25 grams of grated aged cheese. Suitable "Parmesan," "Gruyere," "Sbrinz" and so on.
Step 4/13
Add one egg, a third of a teaspoon of nutmeg, salt. Gradually introduce the flour. You may need more or less than the volume specified in the recipe, depending on... everything in the world.
Step 5/13
Replace the dense dough that does not stick to your hands.
Step 6/13
Roll out the dough into a sausage and cut into cubes with 2x2cm sides. Yes, I have such cubes.
Step 7/13
Put to boil slightly salted water. Using dry, slightly powdered flour, roll up the ball and use a skewer, toothpick or the non-sharp side of the knife to form pumpkin wedges, pressing and rolling the skewer "from pole to pole."
Step 8/13
Lowering pokes into boiling water, make sure that the gnocchi do not stick to the bottom. Cook for 5-7 minutes. Since gnocchi are voluminous and heavy, they will not float to the surface like dumplings. But they will jump and roll over, pushing off the bottom. Focus on these tumbling to determine the degree of readiness.
Step 9/13
Medium fire. In a mixture of butter and olive oil, warm one crushed head of garlic until fragrant.
Step 10/13
Add 200ml cream. An option for slimmers like me: a tablespoon of light cream cheese + 150 ml of skimmed milk.
Step 11/13
Add a third of a teaspoon of nutmeg, the remaining 25 grams of grated cheese, a few coarsely chopped fresh sage leaves or a teaspoon of dried. Salt and pepper to taste (I still have sage salt). Bring to the state of "a little liquid than I would like." As soon as the sauce touches the plate, it instantly sets and acquires a fairly thick, enveloping consistency.
Step 12/13
Add the gnocchi to the hot sauce, warm for a minute over low heat.
Step 13/13
When serving, screw in the pumpkin seeds and, if desired, add the flakes of hard cheese.
Ingredients for 2 servings
Pumpkin puree
200 g
Egg
1 pc.
Hard cheese
50 g
Flour
250 g
Garlic
1 tsp
Cream or milk
200 ml
Cream cheese
1 tbsp. l.
Nutmeg
1 tsp
Salt
to taste
Freshly ground pepper
to taste
Fresh or dried sage
to taste
Butter
1 tsp
Olive oil
1 tsp
Pumpkin seeds
to taste
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