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Pumpkin gnocchi

updated

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Ingredients for 4 servings:

  • 250 g floury potatoes
  • 250 g pumpkin flesh, from the Hokkaido pumpkin
  • salt and pepper
  • nutmeg
  • some lemon juice
  • 1 egg yolk
  • 250 g flour
  • 1 onion(s)
  • 50 g butter
  • 1 bunch of parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Boil potatoes in salted water. Dice pumpkin flesh and simmer in salted water for about 10 minutes. Peel potatoes and press through a potato ricer. Drain pumpkin and press through the potato ricer as well. Season both with salt, pepper, nutmeg, and lemon juice. Knead in egg yolk and flour. On a floured surface, form the mixture into 3 cm thick rolls, cut these into 2 cm thick slices, and make grooves with a fork. Cook the gnocchi in salted water for about 8-10 minutes. Dice onion and brown in the foamed butter for 5 minutes. Chop parsley and add. Toss the drained gnocchi in the mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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