Potato pumpkin gnocchi with wild garlic pesto
Ingredients
- 600 g mashed potatoes
- 250 g pumpkin puree Hokkaido
- 250 g flour
- 1-2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp Italien herbs
- 1/4 tsp nutmeg
- 2 tbsp cornstarch
Wild garlic pesto
- 80 g fresh wild garlic
- 60 g parmesan or vegetarian hard cheese
- 120 g cashew nuts
- 100 ml oil (sunflower or rapeseed oil)
- 20 ml olive oil
- 1 tsp lemon juice
- 1/2 tsp salt
- 1 tbsp Italian herbs frozen
Pan-fried vegetables
- 2-3 red onion
- 2 garlic cloves
- 2 paprika
Instructions
Potato pumpkin gnocchi
- Cut the Hokkaido pumpkin into cubes and boil in a pot of water (knife test like potatoes). Then drain off all the water. Use a blender to puree the pumpkin.
- At the same time, peel the potatoes, cut them into cubes and boil them in a separate pot. Once the potatoes are cooked, mash them with a potato masher.
- Transfer the cooled mashed potatoes and pumpkin to a large bowl. The remaining ingredients are added and kneaded. Now season the dough to taste.
- Using a teaspoon, scoop off the dough and shape into balls. The balls are rolled over the tines of an inverted fork. The finished shaped gnocchi are placed on a baking paper. This makes it easy to peel them off at any time. Once all the gnocchi are formed. Put them into boiling salted water. As soon as they float on top they are ready and can be taken out.
Garlic pesto
- Now ready pesto can be served with or it is prepared as follows: Put all ingredients in a bowl and then puree: fresh wild garlic, parmesan cashews, oil, lemon juice, salt and herbs.
Pan-fried vegetables
- Cut the garlic and onions and fry in a pan, then add the finished gnocchi until lightly browned. Add the peppers in finely chopped strips to the pan. Now everything can be served on a plate. Bon appétit.
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