Potato-pumpkin gnocchi with sage butter

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the potatoes into pieces. Quarter pumpkin, remove seeds, cut into slices, peel and dice. Weigh 300 g pumpkin pulp and cook with the potatoes in salted water for about 20 minutes.

2. 2

   Wash the sage, shake dry and cut the leaves of about 4 stems into thin strips. Drain potatoes and pumpkin. Press pumpkin and potatoes through a potato press, season with salt, pepper and nutmeg.

3. 3

   Grate 50 g Parmesan cheese. Gradually knead starch and parmesan into the potato-pumpkin mixture. From the gnocchi mass on a work surface sprinkled with starch, form rolls about 2 cm thick. Cut the rolls into slices about 1 cm wide.

4. 4

   Press in grooves with a fork dipped in starch. Cook the gnocchi in boiling salt water for about 5 minutes until they float to the surface. Take them out and let them drain. Heat the oil in a pan.

5. 5

   Leave out the bacon, then add the sage strips and butter. Continue heating until the butter has melted. Add the gnocchi, toss in the butter and season with salt and pepper if necessary.

6. 6

   Arrange the gnocchi, garnish with sage and the remaining Parmesan cheese.

Nutrition Facts

KCAL
490 kcal

CARBS
34 g

FATS
34 g

PROTEINS
10 g