Ingredients
Gnocchi
- 500 g pumpkin peeled and diced
- 250 g potatoes peeled and diced
- 250 g all-purpose flour
- 1 egg
- 1/2 tsp salt
- a pinch of black pepper
Sauce
- 50 g butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 200 ml heavy cream
- 100 g grated Parmesan cheese
- salt and pepper to taste
- fresh sage leaves for garnish
Instructions
Prepare the Pumpkin and Potato:
- Place the diced pumpkin and potatoes in a large pot of salted water.
- Bring to a boil and cook until they are fork-tender, about 15-20 minutes.
- Drain them thoroughly and let them cool for a few minutes.
Mash the Pumpkin and Potato:
- In a large mixing bowl, mash the cooked pumpkin and potatoes until smooth.
Add the Egg and Seasoning:
- Add the egg, salt, and a pinch of black pepper to the mashed pumpkin and potatoes.
- Mix well to combine.
Add the Flour:
- Gradually add the all-purpose flour to the mixture, stirring until a dough forms.
- Knead the dough gently until it becomes smooth.
Shape the Gnocchi:
- On a floured surface, divide the dough into smaller portions.
- Roll each portion into a long, thin rope, about 1.5 cm in diameter.
- Cut the ropes into bite-sized pieces and use the tines of a fork to create ridges on each gnocchi. This helps the sauce adhere better.
Cook the Gnocchi:
- Bring a large pot of salted water to a gentle boil.
- Carefully drop the gnocchi into the boiling water.
- Cook until they float to the surface, usually about 2-3 minutes.
- Remove them with a slotted spoon and set aside.
Prepare the Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the heavy cream and grated Parmesan cheese, stirring continuously until the sauce thickens, about 5 minutes.
- Season the sauce with salt and black pepper to taste.
Combine and Serve:
- Gently add the cooked gnocchi to the sauce, tossing to coat them evenly.
- Allow the gnocchi to simmer in the sauce for a few minutes to absorb the flavors.
Garnish and Serve:
- Serve the pumpkin gnocchi hot, garnished with fresh sage leaves and additional Parmesan cheese if desired.Enjoy your delicious vegetarian pumpkin gnocchi!
Nutrition Facts
Vegetarian gnocchi with pumpkin
Amount per Serving
Calories
469
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15
g
94
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
98
mg
33
%
Sodium
566
mg
25
%
Potassium
609
mg
17
%
Carbohydrates
50
g
17
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
13
g
26
%
Vitamin A
7980
IU
160
%
Vitamin C
18
mg
22
%
Calcium
210
mg
21
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.