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🍽️ Pumpkin Gnocchi with Spring Onions

490 kcal · 30 min · 4 servings

Pumpkin Gnocchi with Spring Onions Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and cut them into small cubes.
  2. 2. Peel the pumpkin, cut it in half, remove the seeds, and dice the flesh.
  3. 3. Place the potato cubes into the steam cooking insert.
  4. 4. Pour 500 milliliters of water into the mixing container.
  5. 5. Insert the steam cooking insert and steam the potatoes for 10 minutes on the steam setting.
  6. 6. Now add the pumpkin cubes and steam them for another 10 minutes on the steam setting until soft.
  7. 7. Remove the vegetables and immediately press them through a potato ricer.
  8. 8. Let the mixture cool down briefly.
  9. 9. In the meantime, separate the eggs by separating the yolks from the whites.
  10. 10. Rinse the orange under hot water and finely grate about 2 teaspoons of the zest.
  11. 11. Add the potato-pumpkin mixture, semolina, flour, egg yolks, 1 teaspoon of salt, grated nutmeg, and orange zest to the empty mixing container.
  12. 12. Knead the ingredients for 15 seconds on speed 6 to form a dough.
  13. 13. Take the dough out and shape it on a floured surface into two rolls about 50 centimeters long.
  14. 14. Knead in a little more flour if the dough is too sticky or soft.
  15. 15. Cut each roll into about 25 equal pieces.
  16. 16. Lightly press the individual gnocchi pieces flat with a floured fork.
  17. 17. Place the gnocchi with some space between them into the two oiled steam inserts.
  18. 18. Fill 1 liter of water into the mixing container.
  19. 19. Place the deep steam cooking attachment and then the flat steamer insert on top.
  20. 20. Cover everything with the lid.
  21. 21. Steam the gnocchi for about 15 minutes on the steam setting until cooked through.
  22. 22. Extend the cooking time by 3 to 5 minutes if the gnocchi are not yet fully cooked.
  23. 23. In the meantime, wash the spring onions and trim off the root ends.
  24. 24. Slice the spring onions into rings.
  25. 25. Heat a frying pan over medium heat.
  26. 26. Roast the pumpkin seeds without fat in the pan for about 3 to 4 minutes.
  27. 27. Remove the roasted pumpkin seeds from the pan and set them aside.
  28. 28. Melt the butter in the same pan.
  29. 29. Sauté the spring onion rings for about 3 minutes until translucent.
  30. 30. Season the onions with a little salt.
  31. 31. Add the roasted pumpkin seeds back into the pan and mix them with the onions.
  32. 32. Plate the finished pumpkin gnocchi.
  33. 33. Serve the gnocchi with the spring onion butter mixture.
  34. 34. Enjoy your meal!

Nutrition per serving