Pumpkin Sauce on Homemade Gnocchi

    1 hour 30 minutes

    This is a great vegetarian option. Gnocchi is made with potatoes and lightly seasoned with nutmeg. The pumpkin sauce uses baked pumpkin pureed with cream, nutmeg, butter and parmesan.

    11 people made this

    Serves: 4 

    • Pumpkin Sauce
    • 500g pumpkin, seeded
    • 60g butter
    • 4 tablespoons thickened cream
    • 1/2 teaspoon salt
    • 1 pinch nutmeg, to taste
    • 60g freshly grated Parmesan cheese
    • freshly ground black pepper, to taste
    • Gnocchi
    • 400g floury potatoes
    • 1 small egg
    • 1/2 teaspoon salt
    • freshly ground white pepper, to taste
    • 1 pinch nutmeg, to taste
    • 2 tablespoons freshly grated Parmesan cheese
    • 140g plain flour

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Pumpkin Sauce: Preheat oven to 180 degrees C.
    2. Wrap pumpkin in foil and bake for about 1 hour.
    3. Remove pumpkin skin and puree with butter, cream and nutmeg. When gnocchi is ready, heat sauce in a small saucepan and stir in Parmesan. Season with salt and pepper
    4. Gnocchi: Boil whole potatoes in salted water until tender; about 25-35 minutes. Do not overcook. Test how cooked they are with a fork.
    5. Peel as quickly as possible while potatoes are still hot. Press through a potato ricer and spread onto a baking tray. Allow to cool.
    6. Work potatoes, egg, salt, pepper, nutmeg, Parmesan and flour into a dough.
    7. Shape into two rolls of about 1cm diameter. Cut into 3cm pieces. Gently press the gnocchi with the prongs of a fork.
    8. Bring a large saucepan of salted water to the boil then reduce heat so the water is only simmering. Cook gnocchi until they float to surface. Remove with a slotted spoon and drain well.
    9. Serve immediately with pumpkin sauce.

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