Pumpkin Gnocchi with Spinach

Ingredients

• 1.86 oz Hokkaido pumpkin (approximately half a pumpkin)
• 3.5 oz waxy potatoes
• Salt
• 3.5 oz baby spinach
• 1 clove garlic
• 1.76 oz Parmesan cheese (block)
• 3 egg yolks
• 10.5 oz durum wheat semolina flour (plus extra for working surface)
• Pepper
• nutmeg
• 1.35 oz butter (2 tbsp)

Instructions

1. 1.

   Wash, peel, and dice the pumpkin. Spread the pumpkin cubes on a baking sheet lined with parchment paper and bake at 400°F (160°C; Gas: Mark 2–3) for 40 minutes. Let cool and puree finely.

2. 2.

   Meanwhile, peel, wash, and cook the potatoes in boiling salted water for 25–30 minutes. Drain, steam, and mash.

3. 3.

   While the pumpkin and potatoes are baking, wash and spin dry the spinach. Peel and finely chop the garlic. Grate the Parmesan cheese.

4. 4.

   Separate the eggs (use the egg whites for another recipe). Knead the egg yolks with the pumpkin and potato puree and flour, and season with salt, pepper, and freshly grated nutmeg.

5. 5.

   Shape the dough into long ropes on a floured surface, cut into approximately 1 cm pieces, and form into gnocchi.

6. 6.

   Cook the gnocchi in boiling salted water for about 6 minutes until done.

7. 7.

   Meanwhile, heat the butter in a pan and sauté the garlic until golden brown over medium heat. Add the spinach and let it wilt.

8. 8.

   Remove the gnocchi from the water with a slotted spoon and add them to the spinach. Mix, season with salt, pepper, and freshly grated nutmeg, and sprinkle with Parmesan.