🍽️ Crispy Pumpkin Gnocchi with Pepper Sauce

Name: Crispy Pumpkin Gnocchi with Pepper Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g pumpkin flesh (peeled, seeded); 1 shallot; 2 garlic cloves; bell peppers (1 red and 1 yellow each); 2 tbsp butter; 2 tbsp chopped parsley; salt; pepper (from the mill); 1 bay leaf; 200 g sour cream; 1 tsp vinegar; 800 g floury potatoes; 1 egg; 1 egg yolk; 125 g flour; 75 g semolina; salt

415 kcal · 30 min · 4 servings

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Ingredients

400 g pumpkin flesh (peeled, seeded)
1 shallot
2 garlic cloves
bell peppers (1 red and 1 yellow each)
2 tbsp butter
2 tbsp chopped parsley
salt
pepper (from the mill)
1 bay leaf
200 g sour cream
1 tsp vinegar
800 g floury potatoes
1 egg
1 egg yolk
125 g flour
75 g semolina
salt

Instructions

1. Wash the potatoes thoroughly.
2. Boil the potatoes in salted water for about 25 minutes.
3. Drain the water and let the potatoes steam dry for a moment.
4. Peel the warm potatoes.
5. Press the potatoes through a potato ricer.
6. Let the potato mixture cool down completely.
7. Mix the cold mass with semolina, one egg, the egg yolk, and salt.
8. Knead in enough flour until you have a smooth dough.
9. Divide the dough into portions.
10. Roll each portion into finger-thick strips.
11. Cut the strips into 3 cm long pieces.
12. Press patterns into the gnocchi with a fork.
13. Dust the finished gnocchi lightly with flour.
14. Coarsely grate the pumpkin flesh.
15. Wash the peppers and quarter them.
16. Remove the seeds from the peppers.
17. Cut the peppers into bite-sized pieces.
18. Peel the shallot and garlic.
19. Chop the shallot and garlic finely.
20. Heat butter in a pot.
21. Sweat the shallot and garlic until translucent.
22. Add the pepper pieces.
23. Sauté the peppers briefly.
24. Stir in the grated pumpkin.
25. Add a bay leaf.
26. Season everything with salt and pepper.
27. Let the vegetables simmer covered for 5 minutes.
28. Stir sour cream into the sauce.
29. Adjust the taste of the sauce with vinegar.
30. Let the sauce simmer uncovered for another 3 to 4 minutes.
31. Fold in the parsley at the end.
32. Cook the gnocchi in gently simmering salted water.
33. Cook the gnocchi for about 5 minutes.
34. Remove the gnocchi as soon as they float to the surface.
35. Let the gnocchi drain well.
36. Serve the gnocchi together with the pepper and pumpkin sauce.

Nutrition per serving

kcal: 415
Protein: 11 g · Fett/Fat: 15 g · Carbs: 65 g