Potato and Pumpkin Gnocchi

For the potato-pumpkin gnocchi, boil the potatoes until soft. Peel and press through the potato press while still warm. Coarsely grate the pumpkin.

Heat 1 tablespoon of butter in a pan. Add the grated pumpkin and sauté for 4 minutes, season with salt and pepper. Drain the pumpkin well in a sieve – squeeze it with the back of a spoon.

Knead pumpkin, flour, yolk and strained potatoes on a floured work surface to a dough. Cover and let rest for about 15 minutes.

Sprinkle a work surface with flour and form the dumpling dough into rolls (about 2 cm thick). Cut slices from the rolls and flatten slightly.

Bring plenty of salted water to a boil in a large pot. Drop in the potato-pumpkin gnocchi and cook until they rise to the surface of the water. Drain in a colander.

Melt 2 tablespoons of butter in a large skillet and toss the sage leaves in it for 1-2 minutes. Add the drained potato-pumpkin gnocchi and toss in the sage butter. Sprinkle the potato-pumpkin gnocchi with chopped pumpkin seeds and Parmesan before serving.

Preparation Tip:

You can also toss the potato and pumpkin gnocchi in thyme butter instead of sage butter.

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