John Myers
Pumpkin Gnocchi with Spinach
The perfect pumpkin gnocchi with spinach recipe with a picture and simple step-by-step instructions.
- 0,5 Medium hokkaido pumpkin
- 6 Floury potatoes
- 120 g Flour
- 2 Egg yolk
- Salt, pepper, nutmeg
- 100 g Grated parmasan
- 1 Onion
- 100 ml Cream
- Grated parmasan
- Olive oil
- Cut the pumpkin into wedges. Place these on a baking tray lined with baking paper, drizzle with olive oil and season with a little salt. Cook for 25 minutes at 180 degrees fan-assisted. Boil potatoes.
- Purée the pumpkin with the hand blender, press the potato skins and then through the potato press. Let both cool down a bit. Now add flour, egg, cheese and spices and knead well. If it is too sticky, add flour.
- Shape the dough into rolls (about 2.5 cm in diameter) and cut into small pieces. Press this in with the fork. Place on a floured surface.
- Peel the onion, cut into fine cubes and fry in a little oil. Add the spinach and bring to the boil over medium heat. Add the cream and season with salt, pepper and nutmeg.
- Put on a large saucepan with water and bring to the boil, salt the water well. Put in the gnocchi and let it steep for about 5 minutes over low heat (have to swim on top). Remove the gnocchi, drain briefly and serve on the plates with the spinach. Sprinkle with cheese on top.
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