Pumpkin gnocchi with cheese sauce

Pumpkin gnocchi with cheese sauce

Tags: Pasta Vegetarian
15
56

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 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