Zutaten für Pumpkin Gnocchi
- Pumpkin Puree
- Egg Yolk
- All Purpose Flour
- Sea Salt
- 1/2 teaspoon ground nutmeg
- 4 tablespoons (57g) unsalted butter, for browning (optional)
- Sage Leaves
- Fresh Ground Black Pepper
- Parmesan Cheese
- Whole Pumpkin
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Zubereitung von Pumpkin Gnocchi
- Preheat oven to 375°F (190°C).
- In a large bowl, mash the cooked pumpkin until smooth. Add the flour, nutmeg, salt, and pepper. Gently mix until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
- Roll the dough into a long rope, about 1 inch thick.
- Cut the rope into 1-inch pieces.
- Use a fork to create ridges on each gnocchi piece.
- Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface (about 2-3 minutes).
- Remove the gnocchi with a slotted spoon and set aside.
- While the gnocchi cooks, melt the butter in a pan over medium heat. Cook until golden brown and nutty (optional, omit for vegan version).
- Add the gnocchi to the browned butter (or a pan with olive oil for vegan version) and toss to coat.
- Serve immediately with your favorite sauce, such as sage butter, pesto, or a simple tomato sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
8g
Fat
51g
Carbs
12g
