🍽️ Crispy Pumpkin Gnocchi with Sage Sauce

Name: Crispy Pumpkin Gnocchi with Sage Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg butternut squash; 2 egg yolks; 300 g spelt flour; salt; pepper (from the mill); nutmeg; 4 sprigs sage; 2 garlic cloves; 1 tbsp butter; 125 ml vegetable broth; 150 g whipping cream; 1 tbsp lemon zest; 4 tbsp grated parmesan

549 kcal · 30 min · 4 servings

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Ingredients

1 kg butternut squash
2 egg yolks
300 g spelt flour
salt
pepper (from the mill)
nutmeg
4 sprigs sage
2 garlic cloves
1 tbsp butter
125 ml vegetable broth
150 g whipping cream
1 tbsp lemon zest
4 tbsp grated parmesan

Instructions

1. Cut the pumpkin into large chunks and remove the seeds along with the fibrous flesh.
2. Place the pieces flat in a baking dish.
3. Preheat the oven to 160 degrees Celsius fan (or 180 degrees Celsius conventional heat, or Gas Mark 2–3).
4. Bake the pumpkin pieces for about one hour until the flesh is soft.
5. Remove the dish from the oven and let the pieces cool down slightly.
6. Separate the soft flesh from the skin.
7. Puree the flesh very finely in a blender.
8. Put the puree into a bowl.
9. Add the egg yolks and spelt flour.
10. Season the mixture with salt, pepper, and grated nutmeg.
11. Knead everything into a smooth dough.
12. Fill a large pot with water and salt it generously.
13. Bring the water to a gentle boil.
14. Rinse the sage leaves.
15. Shake the leaves dry.
16. Pluck the leaves from the stems.
17. Chop the sage leaves finely.
18. Peel the garlic.
19. Cut the garlic into thin strips.
20. Use two teaspoons to scoop off small portions of the pumpkin dough.
21. Drop the dough portions directly into the boiling water.
22. Reduce the heat once all the gnocchi are in the pot.
23. Let the gnocchi simmer gently for about 10 minutes without a lid.
24. Melt the butter in a pot over medium heat.
25. Wait until the butter foams slightly.
26. Add the sage and garlic strips.
27. Sauté the ingredients for 3 to 4 minutes.
28. Pour in the vegetable broth and cream.
29. Add the lemon zest.
30. Let the sauce reduce slightly over high heat, stirring frequently.
31. Remove the pot from the heat.
32. Stir in the Parmesan until melted.
33. Season the sauce with salt and pepper.
34. Plate the gnocchi.
35. Serve the gnocchi with the sauce.

Nutrition per serving

kcal: 549
Protein: 18 g · Fett/Fat: 25 g · Carbs: 61 g