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Home-made pumpkin gnocchi

While we prefer crisp salads or cold soups in the summer, the evening meal can be hot and hearty again right now. Our favourite recipe for autumn: Pumpkin gnocchi.

Table of content

Ingredients

Method

Pumpkin gnocchi

Ingredients

1 pumpkin, e.g. Hokkaido (medium size)
3 cloves of garlic
2 to 3 cups of flour
A little rocket (washed)
A little butter (melted)
A little Parmesan (grated)

Cooking oil, salt and pepper

Pumpkin gnocchi

Method

Wash and then halve the pumpkin, remove the pips, and cut into large pieces. Add salt to the pumpkin and peeled garlic and then cook slowly for about 25 minutes in an oiled baking dish in a pre-heated (top and bottom heat) oven at 180°C. Remove baking dish. Put some pieces of pumpkin aside and mash the remaining pumpkin with a fork. Knead into a dough with the garlic and flour.

Make a roll (diameter 3 cm) on a floured work surface, then cut into bite-sized dumplings and slowly cook them in boiling salted water until they float on the surface. Lift out the dumplings, mix with the pumpkin pieces and a little rocket, then serve with melted butter and Parmesan in soup dishes.

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