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How about trying pumpkin gnocchi? Is it possible?

HYESSS, and it is gorgeous and delicious! A seasonal, authentic grandma recipe open to be declined in many ways. Dazzle your guests with this colourful recipe, which can be used in any sauce.


For the sauce

1 Parsnip

1 Red onion

50gr of chanterelles

1/2 Pak choï

20cl soy cream

3 Spoons of olive oil

Salt and pepper

For gnocchi

1/2 Pumpkin (400gr when cooked)

1 garlic clove

1 Egg

250/300 gr of flour

3 tablespoons of olive oil

Salt and pepper

Gnocchi preparation

- Cook the peeled pumpkin in boiling, salted water with a clove of garlic. Once cooked,

let it drain and cool. Meanwhile, prepare the sauce.

- Keep the pumpkin seeds, wash them and put them in the oven at 120 degrees for 20 minutes.

- Once the pumpkin has drained WELL, mix it in a blender with the 3 spoonfuls of olive oil.

- Whisk together the egg and half of the flour. Then the other half with a spatula. The texture should-

be a little damp and stick to the fingers but not liquid. To test: take 2 spoons and make a

quenelle, if it holds, it's good, if not, add a little flour and repeat the test.

- Salt, if you wish, add some herbes de Provence.

- For cooking: Boil water and make dumplings with 2 spoons, place the dumpling directly on the baking tray. quenelle in boiling water. Once the gnocchi has risen to the surface, wait another 2 minutes before serving. take it out and put it in an oiled dish to prevent them from sticking together.

For the sauce

- Fry the shallots and garlic in olive oil.

- Add the parsnips in small squares, leave to cook well.

- Add the Pak choï and the chopped chanterelles.

- Immediately add the brick of soya cream, stir and leave to infuse over low heat for 15 minutes.

Serve with a little parmesan cheese and toasted walnuts and pumpkin seeds.

Buon appettito!

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