Pumpkin gnocchi with sage
50 min
Under an hour
Kifli Kukták
Ingredients
Preparation method
Preheat the oven to 200 °C. Wash the pumpkin, cut it in half, and remove the seeds with a spoon. Cut into slices about 2 cm thick and place on a baking sheet lined with parchment paper. Drizzle with a little olive oil and bake for 15-20 minutes until tender. Let it cool.
Measure out 350 g of roasted pumpkin (set aside the rest for other dishes, it will keep in the fridge for days). Purée the pumpkin with an immersion blender.
Add the egg, flour, grated Parmesan, and salt to the pumpkin purée. Knead into a uniform dough. On a floured surface, divide the dough into several parts, form them into cylinders, then cut into small pieces. Use additional flour for dusting if necessary. Use the back of a fork to create the characteristic ridged shape of the gnocchi.
Chef's tip
The gnocchi dough is best if not kneaded for too long, so it remains light and soft.
50 min
Under an hour
