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🍽️ Lemon Hokkaido Pumpkin with Crispy Gnocchi, Rosemary Butter, and Fresh Lamb's Lettuce

588 kcal · 30 min · 4 servings

Lemon Hokkaido Pumpkin with Crispy Gnocchi, Rosemary Butter, and Fresh Lamb's Lettuce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Fill a large pot with about three liters of water and add salt.
  3. 3. Wash the lemon thoroughly under running water.
  4. 4. Grate about one teaspoon of the lemon zest.
  5. 5. Squeeze the juice from the lemon.
  6. 6. Peel the Hokkaido pumpkin and cut it in half.
  7. 7. Remove the seeds from the inside of the pumpkin.
  8. 8. Cut the pumpkin flesh into small cubes.
  9. 9. Take a large bowl and add one tablespoon of olive oil.
  10. 10. Add one teaspoon of lemon juice to the oil mixture.
  11. 11. Add the previously grated lemon zest.
  12. 12. Add two generous pinches of salt to the bowl.
  13. 13. Add two generous pinches of pepper to the bowl.
  14. 14. Mix the seasoning ingredients well with a spoon.
  15. 15. Add the pumpkin cubes to the bowl and toss them so they are well coated with the sauce.
  16. 16. Line a baking tray with baking paper.
  17. 17. Spread the pumpkin pieces evenly on the tray.
  18. 18. Place the tray in the preheated oven.
  19. 19. Bake the pumpkin for about 17 to 20 minutes.
  20. 20. Take the baking tray out of the oven when the pumpkin is cooked.
  21. 21. Empty the bowl you used to toss the pumpkin.
  22. 22. Add the gnocchi to the pot with the boiling salted water.
  23. 23. Cook the gnocchi for about four minutes.
  24. 24. Watch for when the gnocchi float to the surface.
  25. 25. Once they float to the top, they are fully cooked.
  26. 26. Drain the gnocchi in a colander.
  27. 27. Let the gnocchi drain well.
  28. 28. Place the drained gnocchi on a plate.
  29. 29. Take a clean bowl for the dressing.
  30. 30. Add one teaspoon of honey to the bowl.
  31. 31. Add one tablespoon of lemon juice to the honey.
  32. 32. Add two tablespoons of olive oil to the mixture.
  33. 33. Mix the dressing ingredients vigorously together.
  34. 34. Season the dressing with salt.
  35. 35. Season the dressing with pepper.
  36. 36. Season the dressing with a pinch of sugar.
  37. 37. Wash the lamb's lettuce under cold water.
  38. 38. Gently shake the lamb's lettuce dry.
  39. 39. Place the dry lamb's lettuce into the cleaned bowl.
  40. 40. Turn a pan to medium heat.
  41. 41. Add the pumpkin seeds to the hot pan.
  42. 42. Roast the seeds for two to three minutes.
  43. 43. Stir the seeds constantly while doing so.
  44. 44. Do not use any fat when roasting the seeds.
  45. 45. Place the roasted seeds on a piece of kitchen paper.
  46. 46. Wash the rosemary sprig under water.
  47. 47. Shake the rosemary dry.
  48. 48. Strip the needles from the rosemary stems.
  49. 49. Add four tablespoons of butter to the same pan.
  50. 50. Heat the butter over medium heat.
  51. 51. Add the rosemary needles to the melting butter.
  52. 52. Add the drained gnocchi to the pan.
  53. 53. Fry the gnocchi for four to five minutes.
  54. 54. Shake the pan occasionally so everything browns evenly.
  55. 55. Fry the gnocchi until they are golden brown.
  56. 56. Season the gnocchi with salt.
  57. 57. Season the gnocchi with pepper.
  58. 58. Toss the lamb's lettuce with the prepared dressing.
  59. 59. Take the baked pumpkin out of the oven.
  60. 60. Plate the pumpkin on the dishes.
  61. 61. Place the crispy gnocchi next to the pumpkin.
  62. 62. Pour the rosemary butter over the dish.
  63. 63. Add the seasoned lamb's lettuce as a garnish.
  64. 64. Sprinkle the roasted pumpkin seeds over the food.
  65. 65. Serve the dish immediately while warm.

Nutrition per serving