There's never enough pumpkin. We try to use it whenever we can. This time we zoned in on gnocchi – we used a juicy pumpkin for the dough, and the result is a simple, quick, nutritious, and delicious dish! Let's try it together.
Nutrition (1 serving)
- 590 kcal
- 84,6 g carbohydrates
- 17,2 g fats
- 21,5 g protein
Per 3 portions
- 250 g pumpkin puree
- 300 g plain flour
- 50 g parmesan
- 1 yolk
- pinch nutmeg
- salt
- pepper
- 150 g spinach leaves
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp butter
Instructions
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In a large bowl, mix the pumpkin puree, egg yolk, Parmesan, a pinch of grated nutmeg, salt and pepper.
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Gradually add the flour until you have soft but non‑sticky dough.
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On a floured surface, divide the dough into several pieces and roll each one out into a long rope, approx 2cm in diameter.
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Chop the cylinder into small pieces, about 2cm big and score them, using a fork.
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Bring a pot of salted water to a boil and add the gnocchi. Cook them until they float to the surface – about 2‑3 minutes – and then remove them with a slotted spoon.
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Heat olive oil and butter in a deep pan over medium heat.
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Add the chopped garlic and fry fr a bit, until it turns golden brown. Add the spinach and saute.
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Add the cooked gnocchi and fry them for a minute, until they start to turn golden.
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Season with salt and pepper and mix.
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Serve it sprinkled with the remaining Parmesan and your favourite herbs.
