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🍽️ Homemade Gnocchi with Pumpkin Sage Sauce

519 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• 600 g butternut squash (1 butternut squash)
• 1 onion
• 1 clove garlic
• 25 g ginger (1 piece)
• nutmeg
• 250 g flour (and some flour for the work surface)
• 1 egg
• 1 tbsp oil
• white pepper
• 50 ml dry white wine
• 100 ml vegetable broth
• 2 sprigs sage
• 15 g butter (1 tbsp)
• 30 g parmesan (1 piece)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 30 minutes until tender.
4. 4. Peel the pumpkin in the meantime.
5. 5. Cut the pumpkin into bite-sized cubes.
6. 6. Peel the onion, garlic, and ginger.
7. 7. Finely chop the onion, garlic, and ginger.
8. 8. Drain the cooked potatoes.
9. 9. Let the potatoes steam dry until they have cooled slightly.
10. 10. Peel the cooled potatoes.
11. 11. Press the potatoes through a potato ricer.
12. 12. Place the pressed potatoes on your work surface.
13. 13. Season the potatoes with salt and freshly grated nutmeg.
14. 14. Sprinkle the flour over the potatoes.
15. 15. Add the egg.
16. 16. Knead everything into a smooth and elastic dough.
17. 17. Divide the dough into three finger-thick ropes.
18. 18. Cut the ropes into pieces about 1 cm long.
19. 19. Heat oil in a pan.
20. 20. Fry the pumpkin over medium heat for 3 to 4 minutes.
21. 21. Fry the pumpkin until it has taken on some color.
22. 22. Add the chopped onion, garlic, and ginger.
23. 23. Sauté the vegetables briefly.
24. 24. Salt and pepper the mixture.
25. 25. Deglaze the mixture with wine.
26. 26. Pour in the broth.
27. 27. Simmer the sauce covered over low heat for about 10 minutes.
28. 28. Stir the sauce occasionally.
29. 29. Cook the sauce until the vegetables are tender-crisp.
30. 30. Add the gnocchi to boiling salted water.
31. 31. Cook the gnocchi for about 3 minutes until done.
32. 32. Drain the gnocchi.
33. 33. Let the gnocchi drain.
34. 34. Wash the sage leaves.
35. 35. Shake the sage leaves dry.
36. 36. Chop the sage leaves.
37. 37. Heat butter in a pan.
38. 38. Swirl the sage leaves in the hot butter.
39. 39. Add the gnocchi to the butter and sage.
40. 40. Toss the gnocchi in the pan as well.
41. 41. Mix the gnocchi with the pumpkin sauce.
42. 42. Season the dish to taste.
43. 43. Grate Parmesan over the gnocchi.
44. 44. Serve the gnocchi with pumpkin and sage.

Nutrition per serving

• kcal: 519
• Protein: 16 g · Fett/Fat: 11 g · Carbs: 85 g