We thank our user silviab for the recipe for pumpkin gnocchi that became 5th place in our Conte DeCesare recipe contest.
And this is how it is prepared:
Cut the pumpkin into wedges and put it in the oven at 200°C degrees until it is nice and soft. Then puree it.
Boil potatoes until soft, strain and mix with the pumpkin mixture, egg yolk, salt and flour (to taste) to a smooth dough.
On the floured work surface, form rolls (1 to 1.5 cm thick) and then divide them (with a dough card) into pieces about 1 cm thick and form them into gnocchi. You can also use a fork to press the typical gnocchi pattern into them. Then cook these gnocchi in lightly boiling salted water for about 4 – 5 minutes, remove with a slotted spoon and drain briefly.
Melt butter in a pan, add the sage and toss the gnocchi in the pan. Arrange on warmed plates and sprinkle with freshly grated Parmesan.
If you like, you can also cut some pumpkin into small cubes, fry them briefly in a pan and mix them into the finished pumpkin gnocchi. If desired, fry thin slices of bacon until crispy and place on top of the gnocchi when serving.
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