Pumpkin Gnocchi with Spinach

Ingredients

• 800 g pumpkin (peeled and seeded)
• 250 g flour
• 2 egg yolks
• 300 g young spinach
• 100 g butter
• 80 g Parmesan (freshly grated)
• Salt
• pepper (ground fresh)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Dice the pumpkin and roast in a preheated oven at 180°C (convection) for about 40 minutes. Let cool, then puree finely and knead with the egg yolks and flour. Season with salt, pepper, and generous nutmeg. Using a teaspoon, cut small gnocchi shapes and simmer them in salted water for about 10 minutes.

2. 2.

   Wash, trim, and remove hard stems from the spinach; blanch in boiling salted water for 1–2 minutes, then drain well. Gently heat butter in a pan until lightly browned. Lift the gnocchi with a slotted spoon, let drain, and mix with the spinach. Drizzle with the hot butter and serve immediately, topped with freshly grated Parmesan.