Pumpkin Gnocchi

Ingredients

• 1 kg pumpkin
• 2 egg yolks
• 300 g spelt flour
• Salt
• Pepper (freshly ground)
• nutmeg
• 4 sprigs sage
• 2 Garlic cloves
• 1 tbsp butter
• 125 ml Vegetable broth
• 150 g heavy cream
• 1 tbsp lemon zest
• 4 tbsp grated Parmesan

Instructions

1. 1.

   Cut the pumpkin into larger pieces and remove the seeds and fibrous flesh from inside. Arrange the pumpkin pieces side by side in a baking dish. Bake in a preheated oven at 180°C (fan 160°C; gas: level 2–3) for about 1 hour, until the pumpkin is tender.

2. 2.

   Let the baked pumpkin cool slightly. Separate the flesh from the skin and puree it very finely in a blender. Mix the pumpkin purée with egg yolks and spelt flour in a bowl. Season with salt, pepper, and nutmeg, then knead into a smooth dough.

3. 3.

   In a large wide pot bring plenty of salted water to a gentle boil. Rinse the sage sprigs, shake off excess moisture, pluck the leaves, and finely chop them. Peel the garlic cloves and slice them thinly.

4. 4.

   Using two teaspoons, cut small dumplings from the dough and drop them into the boiling water. Once all the gnocchi are in the pot, reduce the heat and let them cook uncovered for about 10 minutes.

5. 5.

   In a saucepan melt butter over medium heat until foamy. Add sage and garlic and sauté for 3–4 minutes. Pour in vegetable broth and cream, add lemon zest, and simmer on high heat, stirring frequently, until slightly reduced. Remove from the stove, stir in parmesan until melted, season with salt and pepper. Plate the pumpkin gnocchi and serve with the sauce.