Pumpkin Gnocchi with Tapenade

An exquisite combination of warm pumpkin gnocchi and a cold olive sauce.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 g Cheese, ricotta

  • 1 handful Radicchio

Pumpkin gnocchi

  • 1 piece Pumpkin, raw

  • 300 g Flour, Whole wheat

  • 1 piece Egg, fresh

  • pieces Salt, table

  • 1 teaspoon Spices, nutmeg, ground

Tapenade

  • 200 g Olives, black, in brine

  • 3 spoons Carp, soaked

  • 1 pod Garlic, fresh

  • 2 teaspoons Thyme, fresh

  • pieces Juice, lemon

  • 5 spoon Oil, olive

Steps

  1. To prepare the gnocchi, we need 350 g of pumpkin puree, made from baked pumpkin. Clean the pumpkin, wash it, cut it into pieces, and bake it for 1 hour or more at 200 degrees Celsius (bake the pumpkin until it softens). Scoop the baked pumpkin flesh out of the skin with a spoon and blend it into a smooth puree using a multipurpose blender.

  2. Add flour, egg, salt, pepper, and nutmeg to the pumpkin puree. Knead the ingredients into a dough for the gnocchi. If the dough is too sticky, add a bit more flour. Shape the dough into a long roll and cut it into gnocchi using the blunt side of a knife.

  3. Bring a large pot of salted water to a boil. Add the prepared gnocchi to the boiling water and cook them until they float to the surface.

  4. While the gnocchi are cooking, prepare the tapenade sauce. In a blender, add pitted olives, capers, garlic, thyme, lemon juice, and olive oil. Quickly blend the ingredients.

  5. Remove the cooked gnocchi from the water using a slotted spoon and serve them on plates. Drizzle the sauce over the top and sprinkle with ricotta and sliced radicchio. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 100.98 kcal
  • Fat: 1.96 g
    • Saturated Fat: 0.25 g
  • Carbohydrates: 17.71 g
    • Sugars: 0.61 g
  • Protein: 3.49 g
  • Fiber: 2.27 g