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vegane Kürbisgnocchi mit knusprigem Salbei

PUMPKIN GNOCCHI WITH CRISPY SAGE

In autumn, you need hearty, filling meals, and these fluffy pumpkin gnocchi with nutmeg and balsamic just hit the spot.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Backzeit 20 minutes
Total Time 45 minutes
Servings 2 Servings

Recommended Equipment

knife*
kitchen scales*
cutting board*
potato masher*
measuring spoons*
saucepan*
frying pan*
spatula*
strainer spoon*

Ingredients
  

  • 500 g pumpkin
  • 1 tablespoon olive oil
  • 170 g spelt flour
  • 1 tablespoon psyllium husk powder
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 15-20 fresh sage leaves
  • 2 tablespoons olive oil
  • 4 dried tomatoes, chopped
  • 1-2 garlic cloves, crushed
  • 2 tablespoons balsamic glaze
  • a few grinds of fresh pepper

Instructions
 

  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Preheat the oven to 200°C/ 392°F.
  • Slice the pumpkin into approximately 1 cm thick slices and bake them on a baking sheet lined with parchment paper for 20 minutes, then transfer them to a big bowl and mash them.
  • Combine spelt flour with psyllium husk powder, nutmeg, and salt in a medium bowl. Stir very well. Mix this into the bowl with the slightly cooled pumpkin puree and olive oil.
  • Next, lightly flour your work surface and hands, and knead the dough as briefly as possible. Then, roll the dough into 2-3 long, thin logs and cut them into 2 cm long pieces with a sharp knife.
  • You can then roll the pieces over the back of a fork to create the typical gnocchi pattern, but you can skip this step if you find it too tedious as I noticed no difference in taste.
  • Bring a large saucepan with salted water to a boil.
  • In a large frying pan, heat 2 tablespoons of olive oil over high heat.
  • Place sage leaves side by side in the pan, sprinkle some salt over them, and fry in the oil for about 2 minutes. Turn off the heat, use a strainer spoon to remove the sage leaves from the pan, drain them, and place them side by side on kitchen paper. We will need the pan with the oil again shortly.
  • Add the gnocchi to the boiling water.
  • Now, add the dried tomatoes and garlic to the pan over medium heat.
  • When the gnocchi float to the surface, remove them with a strainer spoon, let them drain briefly, and place them in the hot pan. Add balsamic glaze.
  • Sauté for another 1-2 minutes while stirring, then serve with the crispy sage, salt and pepper and enjoy!
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet