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Pumpkin Gnocchi with Ricotta

By chef Gulasch

A vegetarian autumn dish that combines a creamy pumpkin sauce with gnocchi and delicious ricotta.

23 min
Medium

7 min prep · 16 min cook

Pumpkin Gnocchi with Ricotta
717 kcal · per serving
Protein 24g Carbs 95g Fat 24g
Ingredients

What you will need

5 items · serves 1
  • Potato Gnocchi 250 g
  • Pumpkin 100 g
  • Ricotta 2 tbsp
  • Double Cream 50 g
  • Italian Hard Cheese 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

8 steps · 16 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🥟✨

  2. Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them in stock).

  3. Grate the pumpkin. Grate part of the pumpkin finely.

  4. Slice the pumpkin. Cut the remaining pumpkin into slices.

  5. Sauté the grated pumpkin. Sauté the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a little water during cooking so it doesn't burn. Once softened, pass it through a fine sieve.

  6. Pan-fry the pumpkin slices. Pan-fry the pumpkin slices in a pan with a little oil for about 2–3 minutes on each side over medium heat until golden, then set aside.

  7. Cook the gnocchi in the sauce. Add the pumpkin puree, cream, half a cup of water per serving, and the gnocchi to the pan. Cook for about 3–4 minutes over medium heat until the gnocchi are cooked and a thick sauce forms.

  8. Serve. Plate the gnocchi, top with ricotta, the pan-fried pumpkin slices, and sprinkle with cheese 🍽️✨

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