Gnocchi with Butternut Squash
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg butternut squash (se)
- 400 g cream
- 800 g nocchi
- 1 small Piece (s) zucchini
- 1 onion (s)
- some parmesan
- 2 teaspoons vegetable stock, instant
- 1 shot white wine
- some nutmeg
- some parmesan
- some basil for garnish
- some salt and pepper
- 3 tablespoon olive oil
- possibly milk
Print Recipe
Pin Recipe Instructions
- Peel and core the pumpkin and cut into 1 cm cubes. Finely chop the onion. Wash the zucchini and chop or grate.
- Fry the pumpkin and onion in a large pan in olive oil for about 5 minutes. Deglaze with a good dash of white wine and steam in it. After 3 minutes add the zucchini and continue cooking until the white wine has boiled down. Add the cream, season with two teaspoons of vegetable stock powder, salt, pepper and a little nutmeg and simmer for another 3 - 4 minutes.
- Add the finished gnocchi and cook for 2-3 minutes so that the sauce thickens. If desired, the sauce can also be made more liquid with a dash of milk.
- Serve with parmesan and a little basil.
- A semi-dry white wine goes well with it.
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