John Myers
Ingredients for 4 servings:
- 1 small pumpkin(s) (approx. 1-1.5 kg pulp)
- 1 pack of mashed potatoes
- Wheat flour (between 100-500g)
- Sage leaves
- 5 tbsp margarine (vegan)
- some nutmeg
- 2 tbsp salt
- pepper, black
- 1 tbsp vegetable broth, granulated
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
sophisticated, vegan dish
Cook the pumpkin flesh until soft and then mash it while it’s still hot. While it’s still nice and hot, stir in the mashed potatoes and let it swell for about 5 minutes. Season with stock, salt, and nutmeg, gradually adding enough flour until the dough is barely sticky. The amount can vary greatly depending on the pumpkin. Then form rolls of dough with your hands and cut off approximately 2 cm wide pieces. Press a pattern into each piece with the tines of a fork. Place these pieces in a pot of boiling salted water and skim off the liquid as soon as the gnocchi float to the top. In a large pan, over as low a heat as possible, melt the margarine, season lightly with salt, and add the finely sliced sage leaves. Lightly brown the gnocchi in it. Grind black pepper over the top before serving. This goes very well with salad, especially arugula, and dry red wine.
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