Pumpkin Gnocchi with Almond Cookies
ready in 1 hr 5 min.
- 3.333 cups starchy potatoes (diced)
- 1 ⅔ cups Pumpkin (e. g. Hokkaido, diced)
- 2 egg yolks
- 0.333 cup Corn starch
- ½ cup Semolina (more if required)
1 Cutting board, 1 Small knife, 1 deep bowl, 1 Large knife, 1 Immersion blender, 1 gegebenenfalls Can opener, 1 Sieve, 1 Small bowl, 1 Tablespoon
Steam the potatoes and the pumpkin for 10-15 minutes until soft. Then put them through a potato ricer and allow to cool.
Add the egg yolks, cornflour, semolina, salt and ground black pepper and knead into a smooth dough. The dough should be easily malleable but no longer sticky. If it is too soft add some more semolina.
Break the dough into 4 parts and roll them into long strands approx. 3 cm in diameter. Cut 2 cm long pieces from these strands and roll them over the prongs of a fork to achieve the typical gnocchi pattern.
Cook the gnocchi in simmering salt water for approx. 6 minutes until they float to the surface.
Melt the butter in a pan and add a pinch of nutmeg. Add the sage leaves and the gnocchi. Serve sprinkled with Parmesan cheese and amaretti.