Pumpkin Gnocchi with Quick Cheese Sauce

Not just pumpkin, with a quick cream sauce you can of course serve any other gnocchi or pasta. If you already have the latter on hand, you can prepare the meal in just 15 minutes.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Pumpkin gnocchi

  • 1 piece Pumpkin, raw

  • 400 g Flour, Wheat, bread flour

  • 200 g Cheese, cottage cheese

  • 30 g Cheese, Parmesan, grated

  • 1 piece Egg, fresh

  • pieces Spices, mace, ground

  • pieces Salt, table

Quick cheese sauce

  • 2 spoons Butter, unsalted

  • 2 spoons Wheat flour, white, multi-purpose

  • 0.25 teaspoons Spices, garlic powder

  • 2.5 dl Milk, whole milk

  • 50 g Sour cream

  • 50 g Cheese, Cheddar

Steps

  1. Preheat the oven to 150 degrees Celsius. Cut the pumpkin in half and remove the seeds with a spoon. Drizzle the halves with olive oil and bake for 1 hour, or longer if the pumpkin is large. This can be done the day before.

  2. Scoop out the flesh of the baked pumpkin and puree it smoothly. We will need 300 grams of pumpkin puree; the rest can be frozen or used for making soup.

  3. Place the pumpkin puree in a deep plate lined with paper towels for at least 15 minutes. The towels will absorb some of the moisture.

  4. In a bowl, place the flour and make a well in the center. Add the pumpkin puree, cottage cheese, Parmesan, egg, nutmeg, and salt. Quickly knead the dough and add a little more flour if needed.

  5. Place the dough on a floured surface and gently roll it out, as it will be very soft. Cut it into wide strips, then into gnocchi of any size, and place them on a floured kitchen towel.

  6. Heat butter in a pan. Once melted, add the flour and garlic powder. Fry for a minute or two while stirring, then pour in the milk and mix.

  7. Stir in the sour cream and cook for 5 minutes while stirring. Finally, add the cheddar cheese and cook just until melted.

  8. Meanwhile, bring a large pot of salted water to a boil, then cook the gnocchi until they float to the surface. Drain them and toss them in the sauce, mix well, and serve.

Nutrition Information (Per 100g)

  • Calories: 145.11 kcal
  • Fat: 3.84 g
    • Saturated Fat: 2 g
  • Carbohydrates: 19.99 g
    • Sugars: 0.92 g
  • Protein: 5.94 g
  • Fiber: 0.43 g

Advice

The dish can be served with sage leaves, which we sautéed in butter for no more than a minute, or for meat lovers, with crispy and coarsely chopped bacon. To make the gnocchi softer and avoid adding too much flour, you can pipe the mixture using a piping bag. Cook the gnocchi by cutting them with scissors as you squeeze them out of the bag, so they drop directly into the boiling water.