Mary Miso - Recipes for every day - Cookbooks
Gnocchi:
400 g pumpkin (i.e. butternut squash)
600 g potatoes, floury
Salt and pepper
2 tablespoons curry
2 tablespoons olive oil
150 g white flour
1 egg
1 pinch nutmeg, grated
4 tablespoons pumpkin seeds
4 tablespoons butter
4 springs of sage
50 g parmesan, grated
Preheat oven to 200 °C
Line a baking sheet with parchment paper. Peel the pumpkin and cut in dices, spread on the baking sheet, season with salt, pepper and curry, marinate with olive oil, roast in the oven for 30 minutes.
Cook the whole potatoes with the skin until soft, let them cool off for 15 minutes, peel, mix with the pumpkin and drift through a passe-vite. Add white flour and egg, mix everything together. Season with salt and pepper.
Flour your working space, put the dough onto the flour and shape it to rolls of 2 cm diameter. Cut these rolls into 2 cm thick slices, roll them over the back of a fork or over a gnocchi board. Line one backing sheet with parchment paper, flour it and put the gnocchi onto the sheet. Let them enough space, otherwise they are going to stick together. Put them in a fridge for 1 hour.
Roast the pumpkin seeds in a pan.
Boil a big pan of salted water. Add the gnocchi and cook for 1 minute.
Melt butter in a frying pan, add the sage. Take the gnocchi out of the water with a skimmer, drain them on kitchen paper and add them to the butter, add the roasted pumpkin seeds.
Sprinkle the parmesan on top of the gnocchi.
