Pumpkin gnocchi with creamy Parmesan sauce
A fun twist on pumpkin gnocchi, perfect for autumn. Don't be intimidated by the shape – shaping them is incredibly easy and requires nothing more than a toothpick and a steady hand! Served with a quick Parmesan cheese sauce and a drizzle of pumpkin seed oil, this playful pasta is ready in no time.
- 600 g Hokkaido pumpkin
- 100g Parmesan cheese
- 400g potatoes
- 1 No
- 310 g flour
- 1 pinch of nutmeg
- 2. Butter
- 50 ml apple juice
- 250 ml milk
- Salt
- Pfeffer
- 2 tbsp vegetable oil (for coating)
- Rosemary (for decoration)
- Flour (for dusting)
- Pumpkin seeds (for serving)
- Pumpkin seed oil (for serving)
- Preheat the oven to 160°C (325°F). Line a baking sheet with parchment paper. Cut the pumpkin into large chunks and place them on the baking sheet. Drizzle with oil, toss well, and bake for about 30 minutes. Peel the potatoes and cook them in a large pot of salted water until tender, about 25 minutes. Drain and return them to the pot to steam dry.
- Press the cooked potatoes through a potato ricer into a large bowl. Place the baked pumpkin in a food processor and purée until finely chopped. Add the pumpkin purée and the egg to the riced potatoes. The potatoes and pumpkin should still be warm. Add most of the flour, season with nutmeg and salt, and knead all the ingredients together to form a dough.
- Divide the dough into pieces on a well-floured work surface and roll each piece into a strand about 2 cm thick. Cut the strands into pieces about 2 cm wide and roll them into small balls. Use a toothpick to "stamp" the typical pumpkin shape into the gnocchi. Finally, decorate each pumpkin with a sprig of rosemary.
- Bring a pot of salted water to a boil. Add the gnocchi, reduce the heat if necessary, and simmer gently until they float to the surface. Once they rise to the surface, the gnocchi are cooked. Remove them with a slotted spoon.
- Meanwhile, prepare the sauce. Grate the Parmesan cheese. Melt the butter in a pan over medium heat. Stir in the flour. Then, while stirring constantly, add the apple juice and milk. Add the Parmesan, salt, and pepper, and stir to combine. Serve the gnocchi with the Parmesan sauce, pumpkin seeds, and pumpkin seed oil. Enjoy!
What goes well with pumpkin gnocchi?
Pumpkin gnocchi with Parmesan sauce pair wonderfully with sautéed greens like spinach or kale, which provide a pleasant contrast to the soft texture of the gnocchi. For a heartier version, serve with roasted chicken and a salad. To enhance the autumnal flavors, sprinkle with toasted nuts such as walnuts or pecans.
How do you make pumpkin gnocchi?
For pumpkin gnocchi, mix pumpkin puree with cooked potatoes, flour, egg, nutmeg, and a pinch of salt to form a dough. Roll the dough into logs, cut into pieces, and shape into balls. Then, prick lines in the balls with a toothpick to give them a pumpkin-like shape. Cook the gnocchi in salted water until they float to the surface. This means they are done.
Can you freeze pumpkin gnocchi?
Yes, you can freeze pumpkin gnocchi! Place the uncooked gnocchi on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag. This prevents the gnocchi from sticking together. Alternatively, you can lightly flour them before freezing and pack them directly into a bag. When you're ready to eat the frozen gnocchi, cook them from frozen, simply adding a few minutes to the cooking time.
How do you make pumpkin-shaped gnocchi?
To make pumpkin-shaped gnocchi, first form a small ball of dough, then carefully press lines into the dough with a toothpick or fork to resemble a pumpkin. Insert a pumpkin seed into the top and shape a stem to give your dish a festive touch.
