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Pumpkin Gnocchi with Sage

Name: Pumpkin Gnocchi with Sage
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 350 g butternut squash; 350 g whole spelt flour; 20 g Parmesan; 1 egg; 7 g salt; 20 g unsalted butter; 10 sage leaves

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30 min

Under an hour

Knuspr-Küche

Diese selbstgemachten Kürbis-Gnocchi sind das ultimative Wohlfühlessen für den Herbst. Die Kombination aus süßlichem Butternusskürbis, nussigem Dinkelvollkornmehl und aromatischem Salbei sorgt für ein unvergleichliches Geschmackserlebnis. Leicht, gesund und voller Aroma – perfekt als leichtes Mittagessen oder feines Abendessen.

Ingredients

Price per portion:€ 9.42

Gnocchi Dough

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Hokkaido pumpkin 350 g Butternusskürbis

Spelt flour 350 g Dinkelvollkornmehl

Grated Parmesan 20 g Parmesan

Eggs 10 pcs 1 Stück Ei

Sage Butter

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Unsalted butter 20 g Butter ungesalzen

Fresh sage 10 Stück Salbeiblätter

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Salt 7 g Salz

Preparation method

Preparation & Roasting Pumpkin

Preheat the oven to 200 °C. Wash the butternut squash, halve it, remove the seeds with a spoon, and cut the squash into slices about 2 cm thick. Place the slices on a baking sheet lined with parchment paper, drizzle with a little olive oil, and bake until soft for about 15-20 minutes. Then let cool.

Weigh 350 g of the roasted pumpkin (save the rest for other recipes). Finely mash the pumpkin.

Prepare Dough & Form Gnocchi

Combine the pumpkin puree with the egg, whole spelt flour, grated Parmesan, and salt to form a compact dough. Flour the work surface. Divide the dough into several parts, form into rolls, and cut into small pieces. Use more flour if needed. Lightly press each piece with the back of a fork to create the typical gnocchi pattern.