Gnocchi with Walnut-Gorgonzola-Filling und Pumpkin
Serves 4Preparation time 2 hours
750 g floury cooking potatoes
100 g gorgonzola
100 g walnuts
1 bunch mixed herbs, coarsely chopped
1 small Hokkaido-pumpkin (app 500 g), quartered, seeds removed and cut into pieces
15 sage leaves, coarsely chopped
2 onions, cut into thin slivers
150 g durum wheat semolina
100 g wheat flour (Type 550)
1 egg (medium size)
Salt, pepper
Freshly grated nutmeg
6 tablespoons olive oil
75 g freshly grated parmesan
100 g gorgonzola
100 g walnuts
1 bunch mixed herbs, coarsely chopped
1 small Hokkaido-pumpkin (app 500 g), quartered, seeds removed and cut into pieces
15 sage leaves, coarsely chopped
2 onions, cut into thin slivers
150 g durum wheat semolina
100 g wheat flour (Type 550)
1 egg (medium size)
Salt, pepper
Freshly grated nutmeg
6 tablespoons olive oil
75 g freshly grated parmesan
1. For the gnocchi, cook potatoes for 20 minutes, then drain. Spread onto a baking tray, prick with a fork and dry in oven at 130 degrees for 20 minutes.
2. While potatoes are drying, grind walnuts, gorgonzola and herbs in a tall container with a hand blender. Quarter pumpkin, remove seeds and cut flesh into pieces. Coarsely chop sage leaves. Peel onions and cut into small cubes.
3. Mix flour and semolina, reserving 5 tablespoons for flouring a work surface. Peel potatoes and push through a potato press. Combine with egg, flour-semolina mixture, salt, pepper and nutmeg and knead into a dough. Allow the dough to cool.
4. Then put dough onto the floured surface and roll into 2 large rolls. Cut the rolls into walnut sized pieces. Shape into individual gnocchi with lightly floured hands, pressing a small hole into each gnocchi with the pinky. Put a bit of filling inside and enclose it in the potato dough. Afterwards, reinforce the gnocchi with wet hands.
5. Heat 4 tablespoons of olive oil and fry the pumpkin, sage and onion for 10 minutes.
6. Heat salted water in a pot, and cook the gnocchi in near-boiling water for 6-8 minutes. Remove gnocchi from water using a slotted spoon and mix gently with the pumpkin. Season with salt, pepper and nutmeg. Serve sprinkled with parmesan and drizzled wit the remaining olive oil,
2. While potatoes are drying, grind walnuts, gorgonzola and herbs in a tall container with a hand blender. Quarter pumpkin, remove seeds and cut flesh into pieces. Coarsely chop sage leaves. Peel onions and cut into small cubes.
3. Mix flour and semolina, reserving 5 tablespoons for flouring a work surface. Peel potatoes and push through a potato press. Combine with egg, flour-semolina mixture, salt, pepper and nutmeg and knead into a dough. Allow the dough to cool.
4. Then put dough onto the floured surface and roll into 2 large rolls. Cut the rolls into walnut sized pieces. Shape into individual gnocchi with lightly floured hands, pressing a small hole into each gnocchi with the pinky. Put a bit of filling inside and enclose it in the potato dough. Afterwards, reinforce the gnocchi with wet hands.
5. Heat 4 tablespoons of olive oil and fry the pumpkin, sage and onion for 10 minutes.
6. Heat salted water in a pot, and cook the gnocchi in near-boiling water for 6-8 minutes. Remove gnocchi from water using a slotted spoon and mix gently with the pumpkin. Season with salt, pepper and nutmeg. Serve sprinkled with parmesan and drizzled wit the remaining olive oil,