Pumpkin Gnocchi with Mushrooms

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 45 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine European
Servings (Default: 5)

Ingredients

  • 5 m potatoes, floury boiling
  • 250 g Hokkaido pumpkin (se)
  • 2 egg yolks
  • 1 handful mushrooms
  • 1 handful rocket or lamb`s lettuce
  • 2 tablespoon sour cream
  • 1 onion (s)
  • 300 g flour + a little more to work with
  • Oil for frying
  • salt and pepper
Pumpkin Gnocchi with Mushrooms
Pumpkin Gnocchi with Mushrooms

Instructions

  1. Cook the potatoes with their skin on and then peel them. Wash the pumpkin, cut into cubes and steam for 10-15 minutes.
  2. Press or mash the potatoes and the pumpkin through a press, knead with the egg yolks and the flour to form a dough, season with salt and pepper and leave to steep for a moment.
  3. Put on a saucepan with water.
  4. Now cut the onion and mushrooms into small pieces. Put oil in a hot pan and sauté the onion rings briefly. After 2 - 3 minutes add the mushrooms, stir in the sour cream and season with salt and pepper. Just before serving, fold in the rocket / lamb`s lettuce or serve separately with the mushrooms.
  5. Knead the dough (if necessary add a little more flour), shape into a roll and cut off pieces 1 - 2 cm long with a fork. Put the gnocchi in the boiling water.
  6. When they float to the surface (about 5 minutes) they are ready and can be served with the mushrooms.
  7. Tips: Instead of flour, you can also use durum wheat semolina and potato starch (about 100 g / 50 g).
  8. The gnocchi also taste great with sage butter or pesto or in a vegetable pan.
  9. You can freeze the leftover gnocchi.
  10. They keep in the refrigerator for about 5 days.

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