Fall time is pumpkin time! For this recipe,Lena Fuchs, a popular food blogger from Austria (meinleckeresleben.com), combines autumn vegetables with fresh, homemade gnocchi and an aromatic sage butter. All lovingly prepared using her Falcon Elise.
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Ingredients (serves: 4)
For the Gnocchi
- 300 g spelt flour
- 100 g parmesan, freshly grated
- 1 tsp salt
- 2 eggs
- 500 g ricotta
- Zest of 1 organic lemon
Plus
- 1 bunch of fresh sage
- 3 garlic cloves
- 2 tbsp butter
- 2 tbsp olilve oil
- Salt and pepper, freshly ground
- Freshly grated Parmesan, for serving
- Fresh cress. for serving
For the pumpkin wedges
- small Hokkaido pumpkin
- 2-3 tbsp olive oill
- 2-3 tbsp maple syrup
- Salt and pepper, freshly ground
Method
For the Gnocchi
- Add all the ingredients to a large bowl and knead into a smooth dough. The dough is a bit soft and sticky, but easy to shape.
- Roll the dough out on well-floured work surface to form two long rolls. Cut each roll into approx. 2 cm pieces with a knife or a pastry cutter. Lightly score each piece with a fork.
- Bring a large pan of salted water to the boil iand carefully add the gnocchi in batches. Simmer each batch for 3-4 minutes until the gnocchi float to the surface. Remove with a slotted spoon.
- Slice the garlic cloves.
- Heat butter and olive oil in a pan. Sauté sage and garlic.
- Add the gnocchi and toss to combine. Season with salt and pepper.
For the pumpkin wedges
- Cut the pumpkin into thin wedges.
- Heat some olive oil in a grill pan and fry the pumpkin wedges for 3-4 minutes on each side until golden brown.
- Season with salt and pepper.
- Drizzle with maple syrup and allow to caramelize briefly.
To serve
- Serve the gnocchi with the pumpkin wedges.
- Sprinkle with fresh Parmesan and cress.
- Serve with a fresh, crisp salad on the side.