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🍽️ Crispy Pumpkin Gnocchi with Fresh Basil Butter

414 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• 1 egg
• 200 g flour (and some flour for the work surface)
• nutmeg
• 400 g pumpkin flesh (e.g. Muscat pumpkin)
• 1 tbsp vegetable oil
• 1 bunch basil
• 1 tbsp yogurt butter

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Drain the water and peel the warm potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the mashed potatoes steam briefly to release excess moisture.
6. 6. Add an egg and flour to the potato mixture.
7. 7. Season the dough with salt and freshly grated nutmeg.
8. 8. Knead everything into a smooth and pliable dough.
9. 9. Dust a work surface with flour.
10. 10. Shape the dough into finger-thick rolls.
11. 11. Cut the rolls into pieces about 1.5 cm wide.
12. 12. Roll each gnocchi piece over the back of a fork to create the classic ridges.
13. 13. Cover the finished gnocchi with a kitchen towel.
14. 14. Let the gnocchi rest for about 10 minutes.
15. 15. Cut the pumpkin flesh into approx. 1 cm cubes.
16. 16. Heat oil in a frying pan.
17. 17. Fry the pumpkin cubes until golden brown.
18. 18. Bring a pot of salted water to a boil.
19. 19. Add the gnocchi to the boiling water.
20. 20. Cook the gnocchi over medium heat for 8 to 10 minutes.
21. 21. Remove the gnocchi from the heat as soon as they float to the surface.
22. 22. Wash the basil and shake it dry.
23. 23. Pluck the basil leaves from the stems.
24. 24. Melt the butter in a small pot or in the microwave.
25. 25. Plate the gnocchi and pumpkin cubes on warm plates.
26. 26. Fold the fresh basil leaves into the gnocchi.
27. 27. Pour the melted butter over the dish.
28. 28. Season to taste with salt and freshly grated nutmeg.

Nutrition per serving

• kcal: 414
• Protein: 12 g · Fett/Fat: 8 g · Carbs: 72 g