Pumpkin Gnocchi with Sage Butter

Preparation

• 1
  Wash and deseed the pumpkin. Cut into pieces about 2 cm in size and place in a pot with about 3 tbsp of water. Cook covered for about 20-25 min until soft. Drain off any excess water.
• 2
  Peel the potatoes and cook them in a separate small pot for 20-25 min. Drain and let cool slightly. Then mash them and add to the pumpkin. Puree both with an immersion blender until smooth.
• 3
  Add flour, eggs, 50 g grated Parmesan, and 1 tsp salt to the pumpkin-potato mash. Stir with a wooden spoon, then knead with your hands until the dough forms a ball. If it's too moist and sticky, add a little more flour. Wrap the dough in cling film and chill in the refrigerator for 30 min.
• 4
  Dust a work surface with flour. Unwrap the dough and divide it into 4 equal pieces. One by one, roll each piece on the work surface into a rope about 2 cm in diameter. Cut each rope into pieces about 2 cm long and carefully roll each piece over the floured back of a fork.
• 5
  Bring a large pot of salted water to a simmer. Add the gnocchi in 4 batches and let them cook. The gnocchi are ready as soon as they float to the surface. Lift them out of the water with a slotted spoon and drain well. Continue this process until all gnocchi are cooked.
• 6
  Heat 2 tbsp olive oil in a large pan. Add the bay leaf and gnocchi and fry all around until the gnocchi are lightly browned. Remove from the pan and keep warm, discard the bay leaf.
• 7
  In the same pan, melt the butter. Wash and shake dry the sage, then pluck the leaves and finely chop them. Add to the butter and gently swirl back and forth.
• 8
  Distribute the gnocchi among 4 plates and drizzle with the sage butter. Grate the remaining Parmesan and sprinkle generously over the gnocchi. Serve immediately.

Tip

• 1
  If you don't like sage, you can also use a bunch of other herbs instead.