DumplingsVegetablesGnocchiMainsItalyCheesePotatoesPumpkinSauceVegetarian

Pumpkin Gnocchi

1 Mins read
Pumpkin Gnocchi

Pumpkin Gnocchi

Pane-Bistecca
Pumpkin gnocchi fit wonderfully into the season now! This time I made them differently than the Gnocchi with Pumpkin, because I always like to try new methods. This time I roasted the vegetables, so they are dry, and you don’t have to add too much flour. You remember I keep saying the less flour, the more tender the gnocchi! They became mega tender, and I served them with gorgonzola sauce!

Did I mention that I looooove Gnocchi?!
Prep time
30 min
Cooking time
1 h
Portios
2-3
Total time
1 h 30 min

Ingredients

  • 2 big Potatoes

  • ¼ Pumpkin (together I got 500 g of vegetables)

  • ¼ tsp Salt

  • 200-250 g Flour

Instructions

1

Step 1

Cut the pumpkin into thinner slices, cut the potatoes in half and put everything on a greased baking sheet. Roast in the oven at 180 C degrees for 40-50 minutes. Let cool slightly, peel and then mash.
2

Step 2

Add salt and flour (not all in one go!) (you might not need as much or even more, depending on the vegetables) and knead together either with a food processor or by hand until you get a not too sticky, still soft dough. Place the dough in piping bags.
3

Step 3

Bring salted water to a boil, then lower heat so that it is just simmering. Cut off the tip of the piping bag and use scissors to cut the gnocchi directly into the simmering water.
4

Lastly

Once they float to the top, the gnocchi are cooked. Skim and serve with any sauce you like. I served them with my Gorgonzola Sauce.

Notes

Add mushrooms to the sauce to make them perfect for fall!
Kürbis Gnocchi – Pumpkin Gnocchi
Pumpkin Gnocchi
Pumpkin Gnocchi
Pumpkin Gnocchi
Pumpkin Gnocchi
Pumpkin Gnocchi
Pumpkin Gnocchi
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