Herbstliche Köstlichkeit: Hausgemachte Kürbisgnocchi für Genießer

On our site we have already shown you how to prepare potato gnocchi. Today we show you another variation of potato gnocchi and it is pumpkin gnocchi. A few interesting facts about pumpkin:

1. there are over 800 different types of pumpkin (about 200 are eatable).

2. the pumpkin belongs to the berry family.

3. the heaviest pumpkin weighed 1071.8 kg.

Since there are so many different types of pumpkins, you can get pumpkins in all kinds of colors and shapes. One of the classics is the Hokkaido pumpkin. It is ideal for stewing and even the peel can be eaten with.

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Ingredients

• 250g pumpkin (for example Hokkaido)

• 200g floury potatoes

• 60g flour

• 1 whole egg

• 1 spoon of Mondamin (potato starch)

• Salt and pepper

• 1 flake of butter

• 1 sprig of sage

• 1 sprig of rosemary

Instructions

• Preheat your oven to 180 degrees convection. Meanwhile, wash your potatoes and boil them in salted water for 20-25 minutes.
  

• While the potatoes are boiling, cut your pumpkin into wedges and remove the core. Season the pumpkin slices with salt, pepper, and fresh rosemary, then braise them in the oven for 15 minutes or until soft.

• Once the potatoes are ready, peel them and press them with a potato ricer. Do the same with the stewed pumpkin. Add flour, whole egg, Mondamin, salt, and pepper to the mixture. If the mixture is too wet, add a little more flour.

• Bring a large pot of salted water to a boil. Form the gnocchi by rolling the mixture into a 2-centimeter-thick roll, then cutting gnocchi from the roll. Alternatively, you can carefully pull the gnocchi over the floured back of a fork to create texture.

• Cook the gnocchi in boiling water until they float to the surface.

• Finally, heat butter and sage in a pan until melted. Add the cooked gnocchi to the pan and fry until golden brown.

Resumé

The pumpkin gnocchi are ideal as a side dish or as a main course on their own. They are super tasty and quick to prepare. Served with fresh parmesan and a salad of baby spinach just super delicious. We at food for flexitarians hope you have fun recreating this Italian classic.

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The tools for this recipe

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• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

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FAQ

Can I make the gnocchi ahead of time?

Yes, shape the gnocchi and lay them on a floured tray, then refrigerate for a few hours or freeze them uncooked — boil straight from the fridge or freezer when ready to eat.

What can I use instead of pumpkin?

Sweet potato works as a close substitute and gives a similarly soft, slightly sweet dough.

Why is my gnocchi dough too sticky?

This usually means the potatoes or pumpkin held too much moisture — work in a little extra flour, a tablespoon at a time, until the dough is smooth and easy to roll.