Recipe #16
Pumpkin Gnocchi
A simple and delicious autumn recipe that can be varied according to moods and seasons. Serves 4
INGREDIENTS
600 g pumpkin (hokkaido and/or muscat pumpkin are good but you can try out different kinds too)
60 g flour for the dough (all–purpose flour)
60 g flour for the work surface
70 g butter
a few sage leaves (4–5 leaves per plate is good)
a pinch of salt
a good spoon or two of olive oil
Optional:
50 g Pecorino or Parmesan cheese
1 egg, depending on the consistency of your dough
PREPARATION
Step 1: Preheat the oven to 200°C. Line a baking sheet with baking paper.
Step 2: Cut the pumpkin into slices, remove the seeds (and keep them for later to make roasted pumpkin seeds). Oil the baking sheet and place the slices all over. Sprinkle with some more oil, mix everything with your hands, and bake for 30–40 minutes, until soft.
Step 3: Now you can peel the baked pumpkin slices and place them in a potato press, they should still be warm. Add flour and a pinch of salt to a bowl and now gently knead the ingredients with your hands into a smooth dough.
Step 4: Sprinkle some flour over your work surface. Divide the dough into several pieces and roll them into long ropes, around 2 cm thick. Now cut off pieces of dough with a knife, around 2 cm wide and shape them into Gnocchi (or into smaller pieces if you rather want to make Gnocchetti). Make sure that you always have a bit flour on your surface so they don‘t stick to each other. You can either leave them plain or use a fork or gnocchi board to get the typical pattern into your dough, depending on if you want to eat them with a sauce or enjoy them plain, like in this recipe.
Step 5: Bring a pot of water to boil. Salt the water and then carefully add the gnocchi. Let them simmer until they start floating to the top, this will take about 2–3 minutes. As soon as they float to the top, they are ready to be taken out with a slotted spoon, into a big bowl.
Step 6: Heat butter and sage leaves in a pan, over medium heat. Meanwhile finely grate the cheese. Add gnocchi to the pan, salt and pepper and stir until everything is combined, then add the cheese. Serve the gnocchi on a plate, together with the sage leaves.
Enjoy!
NOTES
There are various different types – Gnocchi, Gnocchetti, Gnudi, Malfatti (for „badly made“ but in a lovely way, when they don‘t come out as beautiful but still delicious). You can always vary the ingredients and use pumpkin in autumn, then potato in summer and winter or add spinach, ricotta and semolina to get a different taste. Same for the use of additional vegetables like spinach of mushrooms or sauces.
Pumpkin seed are full of healthy, valuable nutrients and provide your body with fiber, zinc, phosphorus, potassium, magnesium, and iron. To make roasted pumpkin seeds just wash the seeds in a sieve or colander to remove the pulp. Dry them in a kitchen towel and then transfer them onto a baking sheet covered with parchment paper. Optional: you can season them with salt and pepper. Then roast the seeds for 15 minutes at 180°C until golden–brown. Enjoy them on your gnocchi, salad or on top of a good bowl of warming soup.
UTENSILS
oven and a baking sheet, a casserole or parchment paper, cutting board, big sharp knife, potato press, large bowl, large pot, slotted spoon, fine grater, frying pan
Recipe #16
Pumpkin Gnocchi
A simple and delicious autumn recipe that can be varied according to moods and seasons. Serves 4
INGREDIENTS
600 g pumpkin (hokkaido and/or muscat pumpkin are good but you can try out different kinds too)
60 g flour for the dough (all–purpose flour)
60 g flour for the work surface
70 g butter
a few sage leaves (4–5 leaves per plate is good)
a pinch of salt
a good spoon or two of olive oil
Optional:
50 g Pecorino or Parmesan cheese
1 egg, depending on the consistency of your dough
PREPARATION
Step 1: Preheat the oven to 200°C. Line a baking sheet with baking paper.
Step 2: Cut the pumpkin into slices, remove the seeds (and keep them for later to make roasted pumpkin seeds). Oil the baking sheet and place the slices all over. Sprinkle with some more oil, mix everything with your hands, and bake for 30–40 minutes, until soft.
Step 3: Now you can peel the baked pumpkin slices and place them in a potato press, they should still be warm. Add flour and a pinch of salt to a bowl and now gently knead the ingredients with your hands into a smooth dough.
Step 4: Sprinkle some flour over your work surface. Divide the dough into several pieces and roll them into long ropes, around 2 cm thick. Now cut off pieces of dough with a knife, around 2 cm wide and shape them into Gnocchi (or into smaller pieces if you rather want to make Gnocchetti). Make sure that you always have a bit flour on your surface so they don‘t stick to each other. You can either leave them plain or use a fork or gnocchi board to get the typical pattern into your dough, depending on if you want to eat them with a sauce or enjoy them plain, like in this recipe.
Step 5: Bring a pot of water to boil. Salt the water and then carefully add the gnocchi. Let them simmer until they start floating to the top, this will take about 2–3 minutes. As soon as they float to the top, they are ready to be taken out with a slotted spoon, into a big bowl.
Step 6: Heat butter and sage leaves in a pan, over medium heat. Meanwhile finely grate the cheese. Add gnocchi to the pan, salt and pepper and stir until everything is combined, then add the cheese. Serve the gnocchi on a plate, together with the sage leaves.
Enjoy!
NOTES
There are various different types – Gnocchi, Gnocchetti, Gnudi, Malfatti (for „badly made“ but in a lovely way, when they don‘t come out as beautiful but still delicious). You can always vary the ingredients and use pumpkin in autumn, then potato in summer and winter or add spinach, ricotta and semolina to get a different taste. Same for the use of additional vegetables like spinach of mushrooms or sauces.
Pumpkin seed are full of healthy, valuable nutrients and provide your body with fiber, zinc, phosphorus, potassium, magnesium, and iron. To make roasted pumpkin seeds just wash the seeds in a sieve or colander to remove the pulp. Dry them in a kitchen towel and then transfer them onto a baking sheet covered with parchment paper. Optional: you can season them with salt and pepper. Then roast the seeds for 15 minutes at 180°C until golden–brown. Enjoy them on your gnocchi, salad or on top of a good bowl of warming soup.
UTENSILS
oven and a baking sheet, a casserole or parchment paper, cutting board, big sharp knife, potato press, large bowl, large pot, slotted spoon, fine grater, frying pan
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00
© Copyright 2022
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00
© Copyright 2022