Even though today’s recipe may be a little more complicated at first glance, there is definitely no need to be afraid of it. Even less experienced chefs will be able to get to the bottom of it if they try. The basis of the whole dish is pumpkin purée, which will help to create a creamy and delicate sauce. It will be perfectly complemented with quark cheese gnocchi, Parmesan and some fresh sage. Are you excited?
Ingredients for the gnocchi:
- 120 g fine flour + 20 g for dusting
- 80 g soft, fat-free quark cheese
- 1 egg
- ½ tsp salt
Ingredients for the sauce:
- 200 g pumpkin purée (if you don’t have it, prepare it according to the first step of the recipe)
- 100 ml semi-skimmed milk
- 50 g Parmesan cheese
- 3 cloves of garlic
- 1 tbsp olive oil
- a handful of fresh sage
- salt to taste
- black pepper to taste
Ingredients for the garnish:
- 5 g Parmesan cheese
- fresh sage to taste
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Method:
If you don’t have ready-made pumpkin purée, prepare your own. If you do, you can skip this step and continue on. Take a Hokkaido pumpkin, wash and cut it into two halves. Leave the skin on the pumpkin, there is no need to peel or trim it yet. Scoop out the seeds from both halves. Prepare a tray lined with baking paper and place the pumpkin skin side up on it. Put the tray with the pumpkin in the oven preheated to approx. 180 °C and bake until the pumpkin is soft. This takes approximately 30–45 minutes (depending on the size of the pumpkin). After baking, peel the pumpkin and blend the flesh into a fine purée. If it seems too watery, cook it on the stove until you get a thicker consistency.
The next step is to prepare the gnocchi. Mix flour with salt, add quark cheese, eggs and make a smooth dough that is slightly sticky. On a floured surface, form the dough into a thin roll and cut it into small pieces (about 1 cm wide). Try to make them about the same size so that they cook evenly. Then take a fork, turn it upside down and press each floured piece of dough down against the tines of a fork, giving it a gnocchi shape.
The next step is to cook gnocchi in boiling salted water until they float to the surface. That’s how you know they’re done.
Fry finely chopped garlic in olive oil, add pumpkin purée, milk and cook everything together. Then sprinkle Parmesan cheese, finely chopped sage, salt and black pepper to taste. When the Parmesan has melted, mix the cooked gnocchi into the sauce, adjust the consistency with milk if needed. As soon as you are done, serve it on a plate, sprinkle with some more Parmesan and chopped sage and it’s done.
| Energy value | 539 kcal |
| Protein | 29 g |
| Cabrohydrates | 65 g |
| Fats | 17 g |
| Fibre | 5 g |
Soft gnocchi, creamy sauce and combination of pumpkin and Parmesan. This is how we could briefly characterize this delicacy that not only satiates well, but also satisfies your taste buds. Who could resist?
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