Pumpkin gnocchi in a creamy sauce with sun-dried tomatoes and Parmesan
Ingredients:
Gnocchi:
500 g of roasted pumpkin, thoroughly drained
approx. 220 g of baked potato
1 egg yolk
1 level teaspoon of salt
a pinch of nutmeg
approx. 150 g wheat flour, or a little more if needed
Sauce:
30 g butter
2 cloves of garlic
50 ml white wine (optional)
40–50 g of grated Parmesan
60 g VERA sun-dried tomatoes
cream for the sauce
salt and freshly ground pepper
fresh parsley
Preparation:
Cut the pumpkin into large chunks and roast it together with the jacket potatoes at 200°C for about 45–60 minutes, until soft. Allow to cool slightly, press through a food mill and leave to cool completely. If the pumpkin is too moist, cook it off in a frying pan first. This is the secret to delicate, fluffy gnocchi! Add the egg yolk, salt and a pinch of nutmeg. Add the flour and gently combine the ingredients. Remember, the less flour you use, the softer the gnocchi will be. Shape the dough into small balls. Using a piece of string or a toothpick, shape them into miniature pumpkins and place a pumpkin seed in the centre of each one. Cook in batches in lightly salted water for about 1–2 minutes after they float to the surface. Melt the butter in a large frying pan, add the chopped garlic and VERA sun-dried tomatoes. Fry briefly until they release their wonderful aroma. Pour in the white wine and let it reduce for 1–2 minutes. Add the cream, heat gently over a low heat, then stir in the Parmesan and fresh parsley. Season to taste.
Spread the creamy sauce over the plate, arrange the pumpkin gnocchi on top and sprinkle with a little Parmesan.
