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
Print Recipe
Pin Recipe Instructions
- 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.
- The dough should be soft but no longer sticky, otherwise add a little more flour.
- 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.
- When the gnocchi are floating on the surface, remove them with a skimmer.
- For the basil butter, melt the butter in a pan and add the basil leaves, plucked into pieces.
- Pan the drained gnocchi in the butter and then serve hot.
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