Seasonal enjoyment
Vegan, simple, delicious: recipe for aromatic pumpkin gnocchi made from just three ingredients
The pumpkin gnocchi only need a few ingredients, but the taste is completely convincing.
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Pumpkin gnocchi are the star of fall and winter cuisine. They are particularly delicious when homemade – and only require three ingredients. The simple recipe.
Homemade gnocchi is a real treat. Even if the preparation takes a little work, in the end you will be rewarded with extremely aromatic dough pieces that are definitely a step ahead of the store-bought version from the supermarket.
Another bonus: In the vegan version, you only need a handful for homemade gnocchi Ingredients. The basis is potatoes and flour, in the seasonal version with pumpkin the pulp is added – and nothing stands in the way of the DIY gnocchi party.
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The finished gnocchi can also be combined in many ways: tossed in a little sage butter, served with olive oil, garlic and pumpkin seeds or in a creamy sauce made from (vegan) cheese and mushrooms – there are no limits to your imagination.
Recipe for aromatic gnocchi made from three ingredients
Ingredients for four people
- 500g Hokkaido
- 500 g potatoes, floury
- 250 g wheat flour, type 405
- Salt pepper
- 1 pinch of nutmeg
Optional for serving: Butter, 3 sage stalks, 3 garlic cloves, 100g Parmesan, 4 tbsp pumpkin seeds
preparation
- Halve the Hokkaido, remove the seeds and cut into generous wedges. Place on a baking tray lined with baking paper and bake in the oven at 200 degrees top/bottom heat for about 50 minutes until the flesh is soft.
- In the meantime, put the potatoes in a pot and cook until soft, about 30 minutes. Drain, peel and chop with a potato masher.
- Scrape the pumpkin flesh out of the shell and mash it.
- Mix the pumpkin and potato puree in a bowl with half a teaspoon of salt, some pepper and a pinch of nutmeg. Add 200 grams of flour. Knead with wet hands into a homogeneous dough. Then add the remaining flour – proceed carefully and only use enough so that the dough is pliable and smooth, but not too tough and dry. Don’t knead for too long either.
- Divide the dough into two parts, wrap in cling film and let sit in the fridge for about 20 minutes.
- Flour the work surface and form both parts into a roll about two centimeters thick. This works best with floured hands. Cut off pieces about two centimeters long with a sharp knife, shape them into gnocchi and press them in carefully with the back of a fork.
- Simmer the gnocchi in plenty of salted water for about four to five minutes, remove with a slotted spoon and allow to drain.
- Serve the finished gnocchi cooked or process it further. To do this, heat four tablespoons of butter in a pan and fry the gnocchi until golden brown. Add three cloves of chopped garlic and four stalks of sage and fry briefly. Season with salt and pepper and serve with pumpkin seeds and Parmesan.
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