Gnocchi with Pumpkin and Sage

Ingredients

• 1 kg starchy potatoes
• Salt
• 600 g Butternut squash (1 butternut squash)
• 1 onion
• 1 Garlic clove
• 25 g Ginger (1 piece)
• nutmeg
• 250 g flour (and a little more for the work surface)
• 1 egg
• 1 tbsp oil
• white pepper
• 50 ml dry white wine
• 100 ml Vegetable broth
• 2 stems sage
• 15 g Butter (1 tbsp)
• 30 g parmesan (1 piece)

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 30 minutes.

2. 2.

   Meanwhile, peel the pumpkin and cut into bite‑size cubes. Peel and finely chop onion, garlic, and ginger.

3. 3.

   Drain potatoes, let them steam a bit, then cool slightly. Peel, press through a potato masher onto the work surface, season with salt and freshly grated nutmeg. Sprinkle flour over and knead with egg until smooth and elastic. Divide dough into three finger‑thick strands, roll out, and cut into about 1 cm pieces.

4. 4.

   Heat oil in a pan. Sauté pumpkin on medium heat for 3–4 minutes until lightly browned. Add onion, garlic, and ginger; cook briefly. Season with salt and pepper, deglaze with wine, add broth, cover, and simmer gently for about 10 minutes until tender.

5. 5.

   Add gnocchi to boiling salted water and cook for about 3 minutes until they float. Drain and set aside.

6. 6.

   Meanwhile, wash sage, shake dry, and chop leaves. Melt butter in a pan, toss in sage. Add gnocchi and stir. Mix with pumpkin, season to taste, sprinkle parmesan on top, and serve immediately.