Gnocchi with Pumpkin

Ingredients

• 400 g pumpkin flesh (peeled, seeded)
• 1 Shallot
• 2 Garlic cloves
• paprika peppers (one red and one yellow each)
• 2 tbsp butter
• 2 tbsp chopped parsley
• Salt
• pepper (ground)
• 1 bay leaf
• 200 g Sour Cream
• 1 tsp vinegar
• 800 g waxy potatoes
• 1 egg
• 1 yolk
• 125 g flour
• 75 g Semolina
• Salt

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for about 25 minutes, then drain and let steam. Peel the potatoes while still hot and press them through a potato ricer. Let cool, then mix with semolina, egg, yolk, and salt. Knead enough flour into the mixture until a homogeneous dough forms. Divide the dough into portions, shape finger‑thick rolls on floured hands, cut into 3 cm pieces, press each piece with a fork to create ridges, and dust lightly with flour.

2. 2.

   Grate the pumpkin flesh roughly. Wash the peppers, quarter them, remove seeds, and cut into bite‑sized pieces. Peel and finely chop the shallot and garlic. Heat butter in a pot, sauté the shallot and garlic until translucent, add the peppers briefly to steam, then add the grated pumpkin and bay leaf, season with salt and pepper, cover, and simmer for 5 minutes. Stir in sour cream, taste with vinegar, let it cook uncovered for another 3–4 minutes, then fold in parsley.

3. 3.

   Meanwhile, boil the gnocchi in simmering salted water for about 5 minutes. As soon as they rise to the surface, remove them and drain well.

4. 4.

   Serve the gnocchi with the paprika‑pumpkin vegetable sauce.