- 4 portions
- 75 minutes
- Element fire
- Autumn
Brennwert pro Portion
ca. 375 kcal
Carbohydrates
64 g
Protein
2 g
Fat
12,5 g
Ingredients
-
The following ingredients are needed for the dish:
- 600 g Hokkaido pumpkin, deseeded, makes approx. 300 g pumpkin puree
- 400 g floury potatoes
- 1 pinch of nutmeg
- 1 teaspoon salt
- 260 g wheat flour, a little more if necessary
- ½ tsp fenugreek powder
Preparation
The recipe is cooked in the nutritional cycle according to the 5 elements as follows:
Pumpkin gnocchi -
A heavenly seduction in the stormy fall season
In the autumn season, we combine the flavors of pumpkin and potato with a pinch of nutmeg and the exotic fenugreek. A unique and delicious creation.
Preparation
1st soil: The pumpkin puree, the mashed potatoes,
2. metal: nutmeg and
3. water: a pinch of salt and place in a large bowl. First mix everything together with a dough scraper (or a wooden spoon), then knead carefully with your hands to form a homogeneous dough.
4. wood: (If necessary, you can add a little more flour, but only as much as you need.
5th fire: add 1/4 teaspoon of fenugreek.
I recommend kneading the dough for as short a time as possible, as kneading it for a long time makes the dough tough.
The individual steps at a glance:
Prepare the pumpkin puree
Cut a small pumpkin in half and scrape out the core and strings with a spoon. Then place the pumpkin halves cut-side down on a baking dish (or tray) brushed with a little oil. Bake in a preheated oven at 200°C for approx. 45-60 minutes until soft. Then mash the soft flesh with a fork (or press through a potato ricer). Then leave to cool.
Preparing mashed potatoes
Cook the potatoes in their skins in a pan of salted water for about 20-30 minutes until soft. Then drain the jacket potatoes, peel them and mash them with a potato masher or fork (or press them through a potato ricer).
Prepare the pumpkin gnocchi
Now shape the gnocchi dough into a loaf and then cut into 4-5 pieces. Roll each piece into a long roll and then cut into gnocchi pieces about 1.5 cm in size with a sharp knife and dust with a little flour. Place a floured gnocchi piece on the tines of a fork or on a gnocchi board. Now apply a little pressure to the gnocchi piece with your thumb (or a wooden stick) and roll downwards along the grooves to create a grooved pattern. Place the shaped gnocchi next to each other on a lightly floured baking tray with a little space between them while you shape the rest.
Cooking gnocchi
Bring a large pan of salted water to the boil. Carefully add a few gnocchi (do not overfill the pan) and cook until the gnocchi float to the surface (approx. 4 minutes). Then remove with a slotted spoon and drain (if you want to fry them until crispy). They can also be served cooked as they are and immediately mixed with a sauce or pesto and seasoning.
Enjoy your meal!
