4-5 Side Portions
- 600g Pumpkin
- 4 Tbsp. Olive Oil
- 100g grated Parmesan
- 100g Bread crumbs
- 2 big Eggs
- 150g Flour and more flour to form
- Salt, Pepper, Nutmeg
- 10 Sage leaves
- 2 Tbsp. of Butter
Preheat the oven to 200C/390F
Prepare the Pumpkin by peeling off the skin and remove the seeds, cut chunks. Mix the Chunks with the Olive Oil and but them on a baking tray in the oven for 40 Minutes (Until soft and roasted).
Take it out of the oven and puree the pumkin. Let it cool off for a bit, then mix the puree with the Flour, Parmesan, Bread Crumbs, Eggs, Salt, Pepper and Nutmeg and knead it to a dough. If it’s still too sticky you can add more flour to the mass.
When the dough is ready, make little portions and roll dough rolls (I pressed the fork on the rolls for rills) and cut the roll into pieces.
Now cook the Gnocchis portionwise in simmering Water for 5 Minutes.
The Gnocchis are ready to eat….OR you heat some butter with the sage leaves and add the Gnocchis to the frying pan. Turn them in the butter and cook them until they slightly start to get brown. At this point you also have the option to season the Gnocchis more, if you feel they lack of salt or other spiece.
Serve right away
This dish goes well with the Portwine Ragout
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