Pumpkin gnocchi with sage butter - perfect for kids

Oh fall! For this delicious pumpkin gnocchi I love you! I remember very well that last year in October I cooked pumpkin porridge for my son Tom over and over again and he never really ate it. Instead, there was the delicious porridge for me, pimped up with a few spices and fresh sage. After all, the porridge was too good to be eaten!

Getting the Pumpkin Flavor

This year, Tom has finally gotten a taste and loves delicious recipes with pumpkins. Therefore, our fall is filled with delicious pumpkin dishes.

By the way, I discovered pumpkins for myself when I left home. The delicious autumn vegetables were used by my parents at that time only for decoration purposes and mercilessly displaced on the menu :) Pity really! I'm sure pumpkin I would have eaten as a child. Did you eat pumpkin back in your childhood?

Pumpkin gnocchi with sage butter and Parmesan

My pumpkin gnocchi are wonderfully soft and can be eaten by young children. At the beginning I served the gnocchi for my son with tomato sauce. Meanwhile, he really likes the "adult" version with sage butter and Parmesan. A very wonderful soulfood recipe for the whole family.

The gnocchi also taste totally delicious with lamb's lettuce!

Step by Step to the Pumpkin Gnocchi

A little bit of time you should plan for the delicious gnocchi, but it is really very well invested.

First, the pumpkin is diced and baked in the oven for 30 minutes until it is nice and soft. Anschießend the pumpkin cubes are pureed, seasoned and mixed with flour, egg yolk and semolina. The dough now has to rest for 30 minutes and can then be formed into gnocchis. This is not so easy, because the dough is really sticky.To the gnocchi fit sage butter and Parmesan.

dish: main course
servings : 2 People
author : palate friend
Ingredients
  • 1 Hokkaido Pumpkin (approx. 600 g)
  • salt
  • pepper
  • Muscat
  • 200 g Spelled Whole Flour
  • 1 yolk
  • 2 EL spelled semolina
  • 30 g butter
  • 10 Sage leaves
  • 50 g Parmesan
Instructions
  1. Preheat the oven to 200 ° C.

  2. Roughly chop the pumpkin, removing the kernels , Place the pumpkin cubes on a lightly greased sheet covered with baking paper and bake in a preheated oven for 30 minutes.

  3. Then purée the pumpkin cubes. Season the pumpkin puree with salt, pepper and nutmeg and fold in the flour, egg yolk and semolina. Let the dough rest for about 30 minutes.

  4. Well make the sticky dough with two teaspoons into gnocchis. Cook the gnocchi in boiling and slightly salted water for 5 minutes. When they swim to the surface, they are done. Then remove with the ladle from the water and drain well.Froth the butter in a large pan and add the sage. Season with salt and pepper.

  5. The Gnocchi in Swirl the sage butter and serve with the Parmesan cheese.

Good to know

The dough is very sticky. Do not despair if your gnocchi do not look so perfect.

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