Pumpkin gnocchi in sage butter

Name: Pumpkin gnocchi in sage butter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g floury potatoes; 500–600 g Pumpkin (e.g. butternut pumpkin); 7-10 Tbsp Salt; 5-6 Stem(s) Sage; 40 g Parmesan cheese in one piece; 7-10 Tbsp Pepper; 7-10 Tbsp Mace; 100 g Potato starch; 1 TEASPOON Olive oil; 50 g Butter; 7-10 Tbsp Strength

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g floury potatoes
500–600 g Pumpkin (e.g. butternut pumpkin)
7-10 Tbsp Salt
5-6 Stem(s) Sage
40 g Parmesan cheese in one piece
7-10 Tbsp Pepper
7-10 Tbsp Mace
100 g Potato starch
1 TEASPOON Olive oil
50 g Butter
7-10 Tbsp Strength

Directions

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. Wash sage, shake dry, pluck leaves from the stalks. Slice cheese into thin shavings
2
Drain potatoes and pumpkin, press both through a potato press, season with salt, pepper and nutmeg. Knead the starch into the potato and 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. Press in grooves with a fork dipped in starch
3
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 oil and butter in a pan. Sauté the sage in it and take it out. Fry the gnocchi in the frying fat for about 5 minutes, turning carefully, seasoning with salt and pepper if necessary. Arrange the gnocchi, sprinkle with sage and parmesan