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.

    9 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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