Pumpkin Gnocchi
Serves 4
Directions
- 1Cut pumpkin in half, remove seeds, poke with a fork and bake at 200°C for about 30 minutes.
- 2Cut pumpkin in half, remove seeds, poke with a fork and bake at 200°C for about 30 minutes.
- 3Cut pumpkin in half, remove seeds, poke with a fork and bake at 200°C for about 30 minutes.
- 4Remove the flesh and mash until smooth. Mix with the remaining ingredients and knead until well combined.
- 5Remove the flesh and mash until smooth. Mix with the remaining ingredients and knead until well combined.
- 6Remove the flesh and mash until smooth. Mix with the remaining ingredients and knead until well combined.
- 7Flatten the dough, cut into pieces and roll into a long sausage.
- 8Flatten the dough, cut into pieces and roll into a long sausage.
- 9Flatten the dough, cut into pieces and roll into a long sausage.
- 10Cut into even pieces using a dough scraper or knife. Optionally roll over a fork or gnocchi board to create the typical pattern. Dust generously with semolina or flour and transfer to a tray.
- 11Cut into even pieces using a dough scraper or knife. Optionally roll over a fork or gnocchi board to create the typical pattern. Dust generously with semolina or flour and transfer to a tray.
- 12Cut into even pieces using a dough scraper or knife. Optionally roll over a fork or gnocchi board to create the typical pattern. Dust generously with semolina or flour and transfer to a tray.
- 13Bring a pot of well salted water to a boil. Boil gnocchi for 3-4 minutes, stirring to prevent from sticking.
- 14Bring a pot of well salted water to a boil. Boil gnocchi for 3-4 minutes, stirring to prevent from sticking.
- 15Bring a pot of well salted water to a boil. Boil gnocchi for 3-4 minutes, stirring to prevent from sticking.
- 16In the meantime infuse the oil with garlic and sage.
- 17In the meantime infuse the oil with garlic and sage.
- 18In the meantime infuse the oil with garlic and sage.
- 19Remove both and add the gnocchi directly to the pan.
- 20Remove both and add the gnocchi directly to the pan.
- 21Remove both and add the gnocchi directly to the pan.
- 22Add cooking water, nutritional yeast, pepper and nutmeg and stir to make a creamy sauce.
- 23Add cooking water, nutritional yeast, pepper and nutmeg and stir to make a creamy sauce.
- 24Add cooking water, nutritional yeast, pepper and nutmeg and stir to make a creamy sauce.
- 25Serve immediately with the crispy sage and enjoy!
- 26Serve immediately with the crispy sage and enjoy!
- 27Serve immediately with the crispy sage and enjoy!
Ingredients
- 1 small pumpkin
- 1 small pumpkin
- 1 small pumpkin
- 100 g semolina (or more flour)
- 100 g semolina (or more flour)
- 100 g semolina (or more flour)
- 200 g flour
- 200 g flour
- 200 g flour
- pinch salt
- pinch salt
- pinch salt
- pinch nutmeg
- pinch nutmeg
- pinch nutmeg
- 4 tbsp olive oil
- 4 tbsp olive oil
- 4 tbsp olive oil
- 6 sage leaves
- 6 sage leaves
- 6 sage leaves
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- black pepper
- black pepper
- black pepper
- cooking water
- cooking water
- cooking water
- 2 tbsp nutritional yeast (or vegan parmesan)
- 2 tbsp nutritional yeast (or vegan parmesan)
- 2 tbsp nutritional yeast (or vegan parmesan)
- handful cashews, sunflower seeds or other nuts
- handful cashews, sunflower seeds or other nuts
- handful cashews, sunflower seeds or other nuts
- 5 tbsp nutritional yeast
- 5 tbsp nutritional yeast
- 5 tbsp nutritional yeast
- salt
- salt
- salt