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Pumpkin Gnocchi with Sage Butter
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50 min
Masterpiece
Gurkerl Küche
Diese selbstgemachten Kürbisgnocchi sind das ultimative Wohlfühlessen für den Herbst. Die Kombination aus süßlichem Butternusskürbis, nussigem Dinkelmehl und der aromatischen Salbeibutter sorgt für ein echtes Geschmackserlebnis. Ein gesundes und vegetarisches Gericht, das mit wenig Aufwand für magische Momente am Esstisch sorgt.
Preparation method
Preparation & Roasting Pumpkin
Preheat the oven to 200 °C top/bottom heat. Wash the butternut squash, halve it, and remove the seeds with a spoon. Cut the squash into wedges about 2 cm thick and place them on a baking sheet lined with parchment paper. Drizzle with a little olive oil and roast in the oven for about 15-20 minutes until soft. Then let cool completely.
Weigh exactly 350 g of the roasted pumpkin. Store the remaining pumpkin for other dishes (it will keep in the refrigerator for a few days).
Gnocchi Dough & Shaping
Finely mash the pumpkin. Knead the puree with the egg, spelt flour, finely grated Parmesan, and salt to form a compact dough. Dust the work surface with flour. Divide the dough into several portions, roll them into logs, and cut into small pieces. If necessary, add a little more flour so that the dough does not stick. Lightly press the dough pieces with the back of a fork to create the typical gnocchi pattern.
Chef's tip
For a particularly intense aroma, use high-quality Parmesan (Parmigiano Reggiano) that you grate fresh.
If the dough is too wet, add more flour spoonful by spoonful until it can be shaped well. This depends heavily on the water content of the pumpkin.
Ingredients
Nutritional values
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