Pumpkin gnocchi with cheese sauce


Whether large or small, round or snake-shaped, orange or greenish-white. Wonderful feasts may be conjured up out of them. The fine cheese sauce rounds out the wonderful autumn taste experience.


150-200 g Farina
200 g squash
300 g potatoes
2 (M) eggs
For the sauce:
200 ml cream
100 g gorgonzola cheese
2 tbsp chives


  • Peel and cube the squash and the potatoes.
  • Boil in salted water and - as soon as tender - push the squash and potatoes through a potato ricer.
  • Add flour (the quantity will depend on the type of potato), egg and salt.
  • Knead the dough until it has a firm, even consistency.
  • Cut off small pieces of the dough and shape them like long sausages about as thick as your thumb.
  • Cut into pieces, about 2cm and use a fork to shape them into potato gnocchi.
  • Next dust them with flour. Briefly boil the cream and melt the cheese in it.
  • Season with finely chopped chives. Cook the potato dumplings in plenty of salted water.
  • The gnocchi are cooked when they rise to the surface of the water.
  • Drain, toss in the cheese sauce and garnish with chives.
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