Gnocchi from Pumpkin
Preparation Time:
50 minutes
Ingredients, serves 4
- 500 g grated pumpkin
- 500 g potatoes
- 400 g flour
- 3 tablespoons butter
- 2 eggs
- Salt, pepper
to sway the gnocchi
- 3 tablespoons butter
- 1 bunch fresh thyme or oregan
to serve
- shaved parmesan
Preparation
Boil potatoes, peel them and strain them as long as they are hot.
Stew the pumpkin pieces in butter (about 5 minutes), season with salt and pepper and mix up with the strained potatoes. Add eggs and flour, knead an elastic dough.
Make a roll from the dough (about 2 cm diameter), then cut slices from the roll, as thick as a finger. Use a fork to make the slices a little bit flat, then boil in salted boiling water about 5 - 10 minutes (they are ready as soon as they come up to the surface). Strain thoroughly.
Let butter melt in a saucepan, saute leaves of oregan or thyme in it, remove from heat. Sway the gnocchi in the butter.
Serve pumpkin gnocchi with shaved parmesan.
Stew the pumpkin pieces in butter (about 5 minutes), season with salt and pepper and mix up with the strained potatoes. Add eggs and flour, knead an elastic dough.
Make a roll from the dough (about 2 cm diameter), then cut slices from the roll, as thick as a finger. Use a fork to make the slices a little bit flat, then boil in salted boiling water about 5 - 10 minutes (they are ready as soon as they come up to the surface). Strain thoroughly.
Let butter melt in a saucepan, saute leaves of oregan or thyme in it, remove from heat. Sway the gnocchi in the butter.
Serve pumpkin gnocchi with shaved parmesan.
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