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Pumpkin Gnocchi with Sage | Healthy & Autumnal
(0)
Under an hour
Knuspr-Küche
Diese selbstgemachten Kürbisgnocchi sind das ultimative Wohlfühlessen für den Herbst. Die Kombination aus süßlichem Butternusskürbis, nussigem Dinkelvollkornmehl und aromatischem Salbei sorgt für ein unvergleichliches Geschmackserlebnis. Ein gesundes und vegetarisches Gericht, das sowohl als leichtes Mittagessen als auch als feines Abendessen überzeugt.
Ingredients
Preparation method
Preparation & Dough
Preheat the oven to 200 °C. Wash the pumpkin, halve it, remove the seeds with a spoon, and cut the pumpkin into slices about 2 cm thick. Place on a baking sheet lined with baking paper, drizzle with a little olive oil, and bake until soft for about 15-20 minutes. Let cool.
Weigh out 350 g of the baked pumpkin flesh (save the rest for other recipes). Puree the pumpkin finely. Add the egg, wholemeal spelt flour, finely grated Parmesan, and salt, and knead into a compact dough.
Flour the work surface. Divide the dough into several parts and roll each into a log. Cut off small pieces and press the typical gnocchi pattern with the back of a fork. If necessary, use more flour so that the dough does not stick.
Chef's tip
For a vegan version, you can omit the egg (possibly add a little more flour) and replace the Parmesan with a plant-based alternative.
Nutritional values
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