Pumpkin Gnocchi with Basil Butter

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g pumpkin meat
  • 2 tablespoon butter
  • 200 g ricotta or cream cheese
  • 2 egg (s)
  • 1 teaspoon salt
  • 200 g flour
  • 30 g parmesan, freshly rated
  • pepper
  • 0.5 teaspoon ½ nutmeg, freshly grated
  • 50 g butter
  • 0.5 ½ bunch basil
  • some flour
Pumpkin Gnocchi with Basil Butter
Pumpkin Gnocchi with Basil Butter

Instructions

  1. For the gnocchi, coarsely grate the peeled pumpkin flesh and sauté in the butter. Drain the pumpkin on a colander and allow to cool. Add the ricotta, eggs, flour, cheese and spices and stir everything with a wooden spoon. Put the dough in the fridge for 30 minutes.
  2. The dough should be soft but no longer sticky, otherwise add a little more flour.
  3. With a floured fork or two wet tablespoons, stand up about 25 walnut-sized gnocchi in portions and immediately place in boiling salted water (do not boil). Let it steep for about 5 minutes.
  4. When the gnocchi are floating on the surface, remove them with a skimmer.
  5. For the basil butter, melt the butter in a pan and add the basil leaves, plucked into pieces.
  6. Pan the drained gnocchi in the butter and then serve hot.

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