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
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their skin on and then peel them. Wash the pumpkin, cut into cubes and steam for 10-15 minutes.
- 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.
- Put on a saucepan with water.
- 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.
- 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.
- When they float to the surface (about 5 minutes) they are ready and can be served with the mushrooms.
- Tips: Instead of flour, you can also use durum wheat semolina and potato starch (about 100 g / 50 g).
- The gnocchi also taste great with sage butter or pesto or in a vegetable pan.
- You can freeze the leftover gnocchi.
- They keep in the refrigerator for about 5 days.
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