Pumpkin gnocchi with cheese sauce

Pumpkin gnocchi with cheese sauce

Tags: Pasta Vegetarian
22
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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.

Ingredients

150-200 g
200 g
squash
300 g
potatoes
2
egg yolks
nutmeg
salt
For the sauce:
200 ml
cream
100 g
gorgonzola cheese
2 tbsp
chives

Preparation

  • Remove the rind of the pumpkin, peel the potatoes and then dice.
  • Boil in salted water and, when cooked, mash using a potato masher.
  • Make a smooth solid mix with the flour (the quantity of flour depends on the variety of potato used), the egg and salt.
  • Cut the mix into small pieces and roll until it is the size of a finger.
  • Cut into pieces 2 cm long and with the help of a fork shape the gnocchi.
  • To finish, sprinkle with flour. Bring the cream to the boil and then add cheese and leave to melt.
  • Flavor with chives. Cook the gnocchi in plenty of boiling water.
  • When the gnocchi start to surface, they are cooked.
  • Drain, add the cheese sauce and garnish with the remaining chives.

At a glance

Preparation time
30 min
Cooking / Baking time
5 min
Difficulty
medium
Servings
4

Nutritional information

per 100g
protein 4g
fat 11g
carbs 23g
kcal 209
kj 879
Products in this recipe