Pumpkin gnocchi with Parmesan sauce

Pumpkin gnocchi with Parmesan sauce

Based on 3 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"For more visual instructions and inspiration on how to best shape the gnocchi, check out our video on Instagram (@kitchenstories_official)."

Difficulty

Easy 👌
45
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
300 g
Hokkaido pumpkins
50 g
Parmesan cheese
200 g
potatoes
½
egg
155 g
flour
½ pinch
nutmeg
1 tbsp
butter
25 ml
apple juice
125 ml
milk
salt
pepper
1 tbsp
vegetable oil (for coating)
rosemary (for decorating)
flour (for dusting)
pumpkin seed (for serving)
pumpkin seed oil (for serving)
MetricImperial

Utensils

oven, baking sheet, parchment paper, cutting board, knife, peeler, large pot, colander, potato ricer, large bowl, food processor, toothpick, slotted spoon, fine grater, frying pan, whisk

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-grate-nutmeg

How to grate nutmeg

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal767
Protein25 g
Fat30 g
Carb100 g
  • Step 1/5

    • 300 g Hokkaido pumpkins
    • 1 tbsp vegetable oil (for coating)
    • 200 g potatoes
    • salt
    • oven
    • baking sheet
    • parchment paper
    • cutting board
    • knife
    • peeler
    • large pot
    • colander

    Preheat the oven to 320°F/160°C. Line a baking sheet with parchment paper. Roughly chop the pumpkin into pieces and transfer it to the baking sheet. Add oil, mix to coat, and bake for approx. 30 min. Peel the potatoes and boil them in a large pot of salted water until soft, approx. 25 min. Drain them and transfer back to the pot to steam dry.

  • Step 2/5

    • ½ egg
    • 150 g flour
    • ½ pinch nutmeg
    • salt
    • potato ricer
    • large bowl
    • food processor

    Press the cooked potatoes through a potato ricer into a large bowl. Place the baked pumpkin pieces in a food processor and blend until smooth. Add the pumpkin purée along with the egg to the pressed potatoes; the potatoes and pumpkin should still be warm. Add most of the flour, nutmeg, and salt and gently knead the ingredients into a dough.

  • Step 3/5

    • rosemary (for decorating)
    • flour (for dusting)
    • toothpick

    On a well-floured countertop, divide the dough into several pieces and shape them into strands, approx. 1 in./2 cm thick. Cut off pieces of dough, approx. 1 in./2 cm wide and shape them into small balls. Using a toothpick, "stamp" the typical pumpkin patterns into the dough. Lastly, decorate each pumpkin with some rosemary leaves.

  • Step 4/5

    • slotted spoon

    Bring a pot of salted water to the boil. Add the gnocchi, lower the heat if needed, and gently simmer the gnocchi until they start floating to the top. Once the gnocchi float to the top, they are ready. Remove with a slotted spoon.

  • Step 5/5

    • 50 g Parmesan cheese
    • 1 tbsp butter
    • flour
    • 25 ml apple juice
    • 125 ml milk
    • salt
    • pepper
    • pumpkin seed (for serving)
    • pumpkin seed oil (for serving)
    • fine grater
    • frying pan
    • whisk

    Finely grate the Parmesan. Heat the butter in a pan over medium heat. Stir in remaining flour. Then add apple juice and milk, stirring constantly. Finish the sauce with the Parmesan, salt and pepper and stir to combine. Serve the gnocchi with the Parmesan sauce, pumpkin seeds, and pumpkin seed oil. Enjoy!

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