Gnocchi from Butternut Squash with Pike Perch Fillet and Parmesan Foam

Gnocchi from Butternut Squash with Pike Perch Fillet and Parmesan Foam

Main dish

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Cook Time

5 h

Servings

4

Difficulty

Medium

Prep Time

90 Min

This Thermomix® recipe for Gnocchi from Butternut Squash with Pike Perch Fillet and Parmesan Foam is ready in 5 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These butternut squash gnocchi with pike perch fillet are a real highlight for special occasions! I especially like to make them in autumn, when the squash is in season. The gnocchi are wonderfully creamy and the Parmesan foam gives the dish a fine note. The recipe is a little more complex, but it's definitely worth the effort. The pike perch goes perfectly with the sweetish squash and the spicy cheese. A dish that is always well received by my guests!

Ingredients (18 ingredients)

  • 150 g Ricotta
  • 500 g Butternut squash
  • Salt
  • 170 g Hard cheese (piece)
  • 100 g Flour
  • Pepper
  • 2 Prisen Nutmeg
  • 1 piece Shallot
  • 6 tbsp Olive oil
  • 100 ml Dry white wine
  • 200 g Whipping cream
  • 100 ml Vegetable broth
  • 1 bunch Chives
  • 2 tbsp Pumpkin seeds
  • 600 g Pike perch fillet (with skin)
  • 1 tbsp Butter
  • 32 piece Pine nuts (optional)
  • Flour for processing

Preparation (16 steps)

1

Prepare ricotta

Place 150 g ricotta in a muslin cloth, squeeze well and leave to drain in a sieve in the refrigerator for approx. 4 hours.

2

Prepare squash

Cut 500 g butternut squash into approx. 2 cm wide wedges, core and peel (yields approx. 400 g flesh). Salt on a baking tray lined with baking paper.

3

Bake squash

Bake the prepared squash on a baking tray lined with baking paper in a preheated oven at 180°C (convection) for approx. 40 minutes, allowing the moisture to escape in between.

4

Puree squash

Press the baked squash through a potato ricer and refrigerate for approx. 3 hours.

5

Grate cheese

Thermomix® Setting
10 sec/Speed 8

Place 170 g hard cheese in pieces in the mixing bowl and chop for 10 sec./level 8.

10
6

Prepare gnocchi dough

Thermomix® Setting
2 min/Kneading speed

Add 1/3 of the grated cheese (approx. 57g) to the pressed squash, ricotta, 100 g flour, salt, pepper and 2 pinches of nutmeg to the mixing bowl and knead for 2 min./kneading level to a smooth dough.

120
7

Shape gnocchi

Form the dough into three approx. 30 cm long rolls on a floured surface. Cut into approx. 3 cm pieces, form into balls and press pumpkin patterns into them with string. Refrigerate on a floured board.

8

Chop shallot

Thermomix® Setting
3 sec/Speed 5

Peel, quarter and chop 1 shallot in the mixing bowl. Chop for 3 sec./level 5.

3
9

Sauté shallot

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 1 tbsp olive oil and sauté for 3 min./120°C/level 1.

180
10

Prepare sauce

Thermomix® Setting
10 min/212°F/Speed 1 100

Add 100 ml dry white wine, 200 g whipping cream and 100 ml vegetable broth and simmer for 10 min./100°C/level 1.

600
11

Prepare Parmesan foam

Thermomix® Setting
2 min/140°F/Speed 3 60

Add the remaining grated cheese (approx. 113g) and stir in for 2 min./60°C/level 3 until melted. Then puree until foamy for 30 sec./level 8-10.

120
12

Prepare herb oil

Thermomix® Setting
20 sec/Speed 8

Wash 1 bunch of chives, coarsely chop, add to the mixing bowl with 4 tbsp olive oil and puree for 20 sec./level 8.

20
13

Roast pumpkin seeds

Roast 2 tbsp pumpkin seeds in a pan without oil and remove.

14

Cook gnocchi

Bring salted water to a boil in a saucepan. Let gnocchi steep in it for approx. 8 minutes.

15

Fry pike perch

Rinse 600 g pike perch fillet (with skin), pat dry, cut into 4 pieces and salt. Heat 1 tbsp olive oil and 1 tbsp butter in a pan and fry the pike perch first on the skin side, then on the other side for 2–3 minutes each.

16

Arrange

Mix the sauce again. Drain the gnocchi and garnish with pine nuts as stems, if desired. Arrange with pike perch, Parmesan foam, herb oil and pumpkin seeds. Shave remaining hard cheese over the top.

Finished cooking? Great! 🎉

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Created by

Laura Werner

Laura Werner

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Aktivität: Aktiv
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Tags

#Fish #Festive #Autumnal #Italian

Allergens

  • Fish
  • Milk (including lactose)
  • Cereals containing gluten: Wheat

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