Pumpkin gnocchi with chestnut sauce

‍Pumpkin gnocchi with chestnut sauce

An autumnal feel-good dish with regional ingredients, perfect for cozy evenings.

Ingredients for the gnocchi (for 4 people):

• 500 g potatoes (waxy, organic)
• 500 g pumpkin (Hokkaido or nutmeg pumpkin, organic)
• approx. 8 tbsp. flour (organic)
• 1 egg yolk (organic)
• salt, pepper
• Work surface flour

Preparation of gnocchi:

1. Cut the pumpkin roughly into pieces, place on a baking sheet and bake in a preheated oven at 200 degrees for about 25-30 minutes until soft. Then let it cool down a bit, remove the hard parts of the skin and puree the pumpkin.
2. Boil potatoes with their skins until tender. Then peel and press through a potato press.
3. Mix the pumpkin puree with the pressed potatoes. Add the egg yolks, salt, pepper and flour and mix until you get a smooth dough. If the dough is too sticky, add a little more flour.
4. On a floured work surface, form the dough into 1.5 cm thick rolls. Cut them into 1 cm pieces and shape them into gnocchi. Press gently with a fork to create the typical gnocchi pattern.
5. Cook the gnocchi in slightly salted, boiling water for 4-5 minutes. As soon as they rise to the surface, remove them with a skimmer and let them drain.

Ingredients for chestnut sauce:

• 250 g fried and peeled chestnuts (organic, regional)
• 1 small onion (organic, regional)
• 1 garlic clove (organic)
• 1 tablespoon olive oil (organic)
• 150 ml white wine (organic)
• 250 ml chicken broth or vegetarian vegetable broth (organic)
• 150 ml whipping cream (organic)
• salt, pepper

Preparation of chestnut sauce:

1. Peel and finely chop the onion and garlic clove. Heat the olive oil in a pot and fry the onion and garlic over medium heat until translucent (do not let it brown).
2. Chop the chestnuts roughly and add them to the onions. Deglaze with the white wine and bring to a boil.
3. Add the broth and bring to the boil again, then reduce the heat and simmer the sauce at a low temperature for about 15 minutes.
4. Puree the sauce for a creamy consistency. Then stir in the cream and season with salt and pepper.

Serve:Arrange the pumpkin gnocchi on plates and serve with the chestnut sauce. Garnish with fresh herbs, such as thyme or parsley, if desired.

Bon appétit!

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