Gnocchi with Pumpkin and Semolina in Sage Butter
Dumplings
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Cook Time
1 h 45 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
These gnocchi are an autumnal delight! The Hokkaido pumpkin gives them a delicate sweetness and the sage butter provides an aromatic finish. I especially like to make them when I invite friends over for dinner. The preparation is a bit more elaborate, but the result is worth it. The Gorgonzola provides a creamy note that goes perfectly with the gnocchi. A great vegetarian dish that also delights meat eaters!
Ingredients (10 ingredients)
-
200 g Hokkaido Pumpkin
-
300 g Potatoes (floury)
-
1 piece Egg (size M)
-
50 g Wheat Flour Type 405
-
100 g Durum wheat semolina
-
to taste Salt
-
to taste Pepper
-
50 g Butter
-
10 g Sage (fresh)
-
100 g Gorgonzola dolce
Preparation (6 steps)
Prepare pumpkin and potatoes
Preheat the oven to 200 °C top/bottom heat (convection 160°C). Line a baking sheet with baking paper. Wash pumpkin, core and wrap in aluminum foil. Wash potatoes and wrap in aluminum foil as well. Place on a baking sheet and cook on the 2nd shelf from the bottom for approx. 60 minutes until soft. Remove and let cool slightly.
Pass pumpkin and potatoes
Separate egg. Peel the potatoes while still warm and press through a potato ricer with the pumpkin. Put the pressed potatoes and pumpkin into the mixing bowl.
Prepare dough
Add flour, durum wheat semolina and egg yolk to the potatoes and pumpkin in the mixing bowl. Season with salt and pepper and knead for 2 min./kneading stage to form a smooth dough.
Shape gnocchi
Portion the dough and roll out a roll of approx. 30 cm on a floured work surface, cut into 2 cm thick pieces (small "pillows").
Cook gnocchi
Bring plenty of salted water to a boil in a large saucepan and cook the gnocchi in portions for approx. 3 minutes each. They are cooked as soon as they come to the surface. Remove with a slotted spoon and drain.
Prepare sage butter
Heat butter in a wide pan and froth. Add sage leaves and the drained gnocchi and sauté in it until lightly browned on all sides, turning occasionally. Cube Gorgonzola and mix in. Sprinkle with pepper and serve.
Finished cooking? Great! 🎉
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Created by
Sophie Köhler
4
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
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