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🍽️ Creamy Pumpkin Gnocchi

658 kcal · 30 min · 4 servings

Creamy Pumpkin Gnocchi Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the pumpkin in the steamer basket of a pressure cooker. Cook it there for 2 minutes until soft. Alternatively, you can steam the pumpkin in a regular steamer pot with a steamer basket for about 15 minutes until soft.
  2. 2. Boil the potatoes in salted water until soft. Peel the hot potatoes. Press them through a potato press onto a floured baking board. Mix the potatoes with the pumpkin. Let the mixture cool.
  3. 3. Add egg, egg yolk, and salt to the cooled potato-pumpkin mixture. Knead in enough flour to form a loose, homogeneous dough. Keep your hands and the baking board well-floured so that the dough does not stick to your fingers.
  4. 4. Divide the dough into small portions. Form finger-thick rolls from each portion using your floured palm. Cut these rolls into 2-3 cm long pieces. Press the pieces slightly flat with a fork. Lightly dust each piece of dough with flour.
  5. 5. Bring plenty of salted water to a boil in a large pot. Add the gnocchi in small batches one after the other. Let them simmer covered over low heat for 3-5 minutes. Once the gnocchi are cooked, they will float to the surface.
  6. 6. Remove the gnocchi with a slotted spoon. Let them drain well. Distribute them onto 4 plates. Melt the butter over low heat. Drizzle the butter over the gnocchi.
  7. 7. Wash the arugula. Spin it dry. Serve the gnocchi immediately with arugula, parmesan shavings, and pepper.

Nutrition per serving