John Myers
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Pumpkin Gnocchi in Sage Butter on Lamb’s Lettuce
The perfect pumpkin gnocchi in sage butter on lamb’s lettuce recipe with a picture and simple step-by-step instructions.
For the salad:
- 1 Pc. Avocado
- 125 g Arugula
- 100 g Cherry tomatoes
- 30 g Walnuts
- 5 tsp Goat cream cheese
For the dressing:
- Salt
- Pepper
- 1 tbsp Fig mustard
- 1 tbsp Honey
- 3 tbsp Olive oil
- 1 tbsp Vinegar
For the gnocchi:
- 500 g Hokkaido pumpkin
- 150 g Flour
- 100 g Parmesan
- Salt
- Pepper
- Nutmeg
- 15 g Sage
- 3 tbsp Butter
- Wash the ingredients for the salad, cut the avocado into small cubes and cut the cherry tomatoes in half. Chop the walnuts and roast them in the pan. Then put everything in a bowl, then the goat’s cream cheese comes on top of the salad. For the dressing, mix all the ingredients together, season with salt and pepper and pour over the salad.
- For pumpkin gnocchi, the pumpkin is chopped up, the seeds must be removed. Then put the pumpkin pieces on a baking sheet and put the whole thing in the oven at 180 degrees on top and bottom heat until the pumpkin is buttery soft. Then puree the pumpkin pieces, add 60 g grated Parmesan and the flour, then season with salt, pepper and nutmeg.
- Heat hot water with a pinch of salt in a large saucepan and form gnocchi from the pumpkin mixture with two spoons and add to the water. At the same time, the sage is steamed in the butter in a pan. As soon as the gnocchi float on the surface, they are added to the pan and fried.
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