Gnocchi from the refrigerated shelf is simply the perfect solution when you're hungry and short on time. This year we are looking forward to a generous pumpkin harvest at home and are always looking for delicious recipes with the orange vegetable. Classic or even vegan – our recipes for pumpkin gnocchi are a feast for the senses!
Whether vegetarian, with meat, fried or from the oven - gnocchi are real all-rounders in the kitchen and can be used to conjure up a wide variety of delicacies in no time. Instead of reaching for the ready-made stuff from the supermarket again, we challenge you to try our recipes for pumpkin gnocchi!
Aromatic pumpkin gnocchi with sage butter
Beautifully crispy on the outside, wonderfully soft on the inside and full of flavor – these pumpkin gnocchi with sage butter belong with oursPumpkin lasagna with salmonofficially one of the top 5 pumpkin recipes of all time!
Ingredients for 4 servings
Dumplings-Teig:
- 300 grams of pumpkin flesh
- 190 grams of wheat flour
- 1 No
- 60 Gramm Ricotta
- Parmesan for sprinkling
- Salt and pepper to taste
Sage butter:
- 20 fresh sage leaves
- 60 Gramm Butter
- 1 tsp olive oil
preparation
- To make the pumpkin gnocchi, first cook the pumpkin or bake it in the oven for about 30 minutes until it becomes nice and soft.
- Put the pumpkin flesh in the blender and puree until fine. Next, weigh out 120 grams of pumpkin puree (you could use the rest, for examplePumpkin wafflesuse).
- Place the pumpkin puree and the remaining ingredients for the dough in a large bowl and use a wooden spoon to form a smooth dough.
- Form the dough into a thin ball on a floured work surface.
- Cut into small pieces with a small knife and flatten slightly with a fork if desired.
- Bring water to a boil in a large pot over medium heat and cook pumpkin gnocchi for 1-2 minutes.
- In the meantime, heat some olive oil in a large pan and fry the gnocchi for 1-2 minutes, stirring occasionally.
- Melt the remaining butter in the pan and add the sage leaves.
- Fry for another 2-3 minutes until the gnocchi are golden brown and the sage leaves are crispy.
- Divide between 4 plates and sprinkle with plenty of Parmesan.
- And voilà – your aromatic pumpkin gnocchi with sage butter is ready.
Prepare vegan pumpkin gnocchi
The vegan diet has experienced a real boom in recent years and there is now a plant-based alternative for every dish. And believe us when we tell you – you will make our vegan pumpkin gnocchi recipe several times!
Ingredients for 4 servings
- 600 grams of Hokkaido pumpkin
- 400 grams of potatoes, waxy
- 260 grams of wheat flour
- A pinch of nutmeg
- Salt to taste
preparation
- Lightly brush pumpkin with olive oil and bake in a preheated oven at 200 degrees for 50-60 minutes until soft.
- In the meantime, peel the potatoes and cook in boiling water for 25-30 minutes.
- Puree the soft pumpkin flesh finely with a fork or in the blender.
- Mash the potatoes in the same way with a potato masher.
- Put all the ingredients for the vegan pumpkin gnocchi in a large bowl and stir gently with a spatula.
- Then knead with your hands to form a smooth dough.
- Form the dough into a loaf on a floured work surface and cut into 5 pieces.
- Roll each individual piece into a long roll and cut into approximately 1.5 cm pieces with a sharp knife.
- Bring salted water to the boil in a large pot and carefully add the gnocchi.
- Cook for about 3-4 minutes or until the gnocchi floats to the surface.
- Carefully remove with a slotted spoon and drain on kitchen paper.
- Now you can lightly fry the gnocchi in a little olive oil as desired or serve them straight away with a vegan sauce.
- Either way, our vegan pumpkin gnocchi taste fantastic!
Tips for the perfect pumpkin gnocchi
It doesn't matter whether it's pumpkin gnocchi or the classic version made from potatoes - making gnocchi yourself is not something you can do quickly and requires a bit of patience. To ensure that the recipe always turns out perfectly, keep the following preparation tips in mind.
- If the dough becomes too soft or sticky, place it in the refrigerator for about 50 minutes.
- To prevent the pumpkin puree from becoming too watery, bake the pumpkin including the peel and seeds and only then remove the pumpkin flesh with a spoon.
- When cooking gnocchi, it is important that the pot is full of water.
- Don't forget the salt either. The rule of thumb is – add 1 teaspoon of salt to every 2 liters of water.
- Instead of wheat flour, you can also prepare the pumpkin gnocchi with durum wheat semolina. This is not ground so powdery and remains solid even during cooking.
- It's even easier to dry/bake gnocchi in the oven. They need around 15 minutes at around 60 degrees to turn nice and golden brown and always retain their characteristic shape.
Also read:Quick after-work pasta: You can prepare these simple dishes in just a few minutes!
