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Gluten Free Pumpkin Gnocchi with Cheese Sauce

Name: Gluten Free Pumpkin Gnocchi with Cheese Sauce
Prep time: 30 min
Cook time: 5 min
Ingredients: 150-200 g Farina; 200 g pumpkin; 300 g potatoes; 2 eggs; nutmeg; salt; For the sauce:; 200 ml cream; 100 g Gorgonzola cheese; 2 tbsp chives

4 people

35 min

The perfect recipe when paired with a glass of wine for a romantic night in.

This mouth-watering gluten free pumpkin gnocchi recipe is an absolute must-try. The flavours of the squash and the potatoes together with the richness of the cheese and chives… oh, so delicious! These are perfect for Autumn time and can be enjoyed at any time of day but are particularly special when prepared with love for a romantic night in. We recommend pairing this dish with a cheeky glass of red wine to complete the experience!

Cook

Preparation

in 30 minutes

Cooking

in 5 minutes

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.

Ingredients

150-200

Farina

200

pumpkin

300

potatoes

eggs

(M)

nutmeg

salt

For the sauce: