Panda's Inventory

Pumpkin Gnocchi

Prep Time: 20-30 minutes
Cooking Time: 10-15 minutes
Calories per serving: 450
 
servings
  • Gnocchi
  • 1,5 cups flour
  • 1 potato large
  • 1 tsp salt
  • 1 cup pumpkin puree
  • 1/8 tsp nutmeg
  • Sauce
  • 1 onion
  • 5 cloves garlic
  • 1 tbsp butter
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup parmesan
  • 3 tbsp pumpkin puree
  • salt, pepper
  • pumpkin seeds
  1. 1 potato (large)
    Cut the potato into chunks and boil until fork tender. Reserve 1/4 cup of cooking water when draining.
  2. 1 onion • 5 cloves garlic
    While the potatoes are cooking, finely dice the onion and mince or grate the garlic.
  3. Mash the potatoes and mesure out 3/4 cup mash.
  4. 1,5 cups flour • 1tsp salt • 1 cup pumpkin puree
    Mix the mash with the flour, salt and pumpkin puree and knead until a slightly sticky dough forms. Add flour or cooking water if necessary.
  5. Shape the dough into a 1,5cm thick rope, cut into 1,5cm pieces, roll into gnocchi and shape into pumpkins with the help of the back of a knife.
  6. Bring a pot of salted water to a boil.
  7. 1tbsp butter • 3/4 cup milk • 1/2 cup heavy cream • 1/4 cup parmesan • 3tbsp pumpkin puree • salt, pepper
    Meanwhile, melt the butter in a pan and sautee the onion and garlic until translucent. Add the milk, cream, cheese and pumpkin, season to taste and let simmer.
  8. Cook the gnocchi until they float, then transfer them to the sauce and continue to cook for 2-3 minutes.
  9. pumpkin seeds
    Serve and garnish the individual gnocchi with pumpkin seeds as stalks.
Prep Time: 20-30 minutes
Cooking Time: 10-15 minutes
Calories per serving: 450
 
servings
  • Gnocchi
  • 1,5 cups flour
  • 1 potato large
  • 1 tsp salt
  • 1 cup pumpkin puree
  • 1/8 tsp nutmeg
  • Sauce
  • 1 onion
  • 5 cloves garlic
  • 1 tbsp butter
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup parmesan
  • 3 tbsp pumpkin puree
  • salt, pepper
  • pumpkin seeds
  1. 1 potato (large)
    Cut the potato into chunks and boil until fork tender. Reserve 1/4 cup of cooking water when draining.
  2. 1 onion • 5 cloves garlic
    While the potatoes are cooking, finely dice the onion and mince or grate the garlic.
  3. Mash the potatoes and mesure out 3/4 cup mash.
  4. 1,5 cups flour • 1tsp salt • 1 cup pumpkin puree
    Mix the mash with the flour, salt and pumpkin puree and knead until a slightly sticky dough forms. Add flour or cooking water if necessary.
  5. Shape the dough into a 1,5cm thick rope, cut into 1,5cm pieces, roll into gnocchi and shape into pumpkins with the help of the back of a knife.
  6. Bring a pot of salted water to a boil.
  7. 1tbsp butter • 3/4 cup milk • 1/2 cup heavy cream • 1/4 cup parmesan • 3tbsp pumpkin puree • salt, pepper
    Meanwhile, melt the butter in a pan and sautee the onion and garlic until translucent. Add the milk, cream, cheese and pumpkin, season to taste and let simmer.
  8. Cook the gnocchi until they float, then transfer them to the sauce and continue to cook for 2-3 minutes.
  9. pumpkin seeds
    Serve and garnish the individual gnocchi with pumpkin seeds as stalks.