Pumpkin gnocchi

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the potatoes into pieces. Cut pumpkin into quarters, remove seeds. Cut 400 g pumpkin into pieces. Cook pumpkin pieces and potatoes in salted water for about 20 minutes. Wash spinach and drain well. Cut Pancetta into strips. Remove the pomegranate seeds from the skin.

2. 2

   Wash the chicken, dab dry and season with salt. Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 10 minutes while turning it over. Grate parmesan. Drain potatoes and pumpkin and let them drain well. Press both through a potato press and season with salt, pepper and nutmeg. Knead starch and parmesan into the potato-pumpkin mixture.

3. 3

   Remove the chicken from the pan and keep it warm. Form 3-4 rolls (each approx. 1.5 cm Ø) from the gnocchi mixture on a work surface dusted with starch. Cut the rolls into pieces about 2 cm wide. Make grooves with a fork dipped in starch. Cook the gnocchi in portions in boiling salt water in a wide pot for about 5 minutes until they float on the surface. Take them out and let them drain.

4. 4

   Heat 1 tsp. oil in a large frying pan. Fry the pancetta for 3-4 minutes, then remove from the pan. Add 3-4 tbsp water and cream cheese to the frying pan and simmer for 3-4 minutes. Season sauce with salt and pepper and keep warm. Cut meat into strips.

5. 5

   Heat 1 tbsp. oil and 25 g butter in 2 large pans. Fry the gnocchi in the two pans for about 5 minutes, turning them carefully. Season to taste with salt and pepper if necessary. Add the spinach to the end and let it collapse. Add pancetta and pomegranate seeds and finally drizzle with sauce. Add the rest of the sauce.

Nutrition Facts

KCAL
610 kcal

CARBS
39 g

FATS
37 g

PROTEINS
29 g