Summary

Ingredients

• 950 g pumpkin (se) (Hokkaido, made about 700 pulp)
• 300 g potato (s), cooked, pressed throuh
• 7 tablespoon corn grits (polenta)
• 200 g potato flour
• 3 cloves garlic, pressed through
• 1 egg yolk
• 3 tablespoon parmesan, finely grated
• nutmeg
• Salt and pepper, freshly ground
• 75 g butter
• 100 g walnuts, chopped
• 1 bunch parsley, smooth, finely chopped
• Parmesan, for sprinkling

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Instructions

1. Halve the pumpkin, remove the seeds and cook with the cut surface facing down in the preheated oven (200 degrees) on baking paper for about an hour. (Chopstick test to see if it is soft.)
2. Then add the pumpkin pulp to a bowl with a tablespoon.
3. Add all the other ingredients except the last 4, season to taste and make a batter. The consistency should only be slightly sticky and easily malleable. The amount of flour and semolina also depends on the consistency of the pumpkin.
4. Shape the dough into small balls and flatten them with the prongs of the fork from above. Put in a saucepan with boiling salted water. The gnocchi are done when they float on the surface.
5. Meanwhile, melt the butter in a pan, add the walnuts and roast briefly. Take the gnocchi out of the pot with a slotted spoon and add them directly to the pan. Swirl well, then mix in the parsley and serve sprinkled with parmesan slices.
6. We had rocket salad with cherry tomatoes and ham with melon for dessert.