It’s the second round of autumn inspiration. Finally he is there. Everywhere sprouting. A very nutritious food in earlier times. Big and small love this, makes no difference which variety. Hokkaido, butternut or spaghetti pumpkin are probably the most common species we consume. Oh, our beautiful orange pumpkin!
Pumpkin gnocchi wanted? I’ve also forgotten to share the great meatballs with you. The focus today is on the gnocchi and as I was able to filter last year, pumpkin gnocchi aren’t easy to get because of their consistency. That’s why I chose the safe method. 4 small potatoes are included in the dough, this keeps the dough together and you’ll save mud party ;)
Have fun with the instructions,
Preparation time: more than 60 min
Ingredients for 4 portions:
4 small medium floury potatoes
500 g Hokkaido pumpkin
320 g smooth flour
4 tbsp liquid butter
4 egg yolks
100 g durum wheat semolina
200 g rocket salad
100 g butter
800 g beef
2 tbsp tomato paste
80 g breadcrumbs
2 tbsp dried parsley
2 tsp paprika powder
80 g grated parmesan cheese
Rapeseed oil for frying
For the gnocchi, peel potatoes and pumpkin, cut into pieces and cook until soft. Press through the potato press while still hot and knead into a smooth dough with the remaining ingredients. Cover the dough with foil and let it rest for about 20 minutes at room temperature. If the dough is still too soft, add another 50 g flour. Knead the dough on a well floured work surface, roll the dough pieces into sticks and cut off nut-sized balls – form into gnocchi over the back of a fork or leave smooth. Powder your hands again and again. Put all gnocchi aside.
For the meatballs, mix all ingredients in a bowl. Then form 24 balls of the same size. Fry the balls crispy all around in rapeseed oil.
In a large pot, bring salted water to the boil, place the gnocchi into the pot and simmer until they have reached the surface.
Heat butter in a large pan – add salt and rocket. Swing the scooped gnocchi in the salt butter and serve with the meatballs and pesto.