Potato Gnocchi

For the potato gnocchi, boil the potatoes until soft, steam and press through a potato ricer. Meanwhile, pack the pumpkin with olive oil, nutmeg, garlic clove, salt and pepper in an aluminum foil and let it stew in its own juice at 140°C for about 45 minutes.

Then mix and stir into the strained potatoes. Now add the remaining ingredients little by little. Process the mixture immediately by forming 2 cm thick rolls and cutting them into 1.5 cm long pieces.

Now form gnocchi with a fork and boil them in salted water. Rinse the potato gnocchi in cold water and sauté in brown butter in a non-stick frying pan.

Preparation Tip:

Potato gnocchi are excellent with game, fish and various meat dishes. Shaped (uncooked) gnocchi can also be frozen well!

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