Pumpkin gnocchi


Ingredients 12
Servings 6
Time

Ingredients

  • 500
    ml
    mashed or puréed cooked pumpkin
  • 60
    ml
    butter, melted
  • 125
    ml
    semolina
  • 125
    ml
    freshly grated Parmesan cheese
  • 3
    eggs, lightly beaten
  • salt and milled pepper
  • 250
    g
    rindless back bacon
  • 100
    g
    butter
  • 100
    ml
    pumpkin seeds
  • 30
    ml
    poppy seeds (optional)
  • milled black pepper
  • rocket leaves
 

Method

 
Combine first 5 ingredients and mix until smooth. Season and spoon into a buttered ovenproof dish, making a 1-1,5 cm thick layer. Bake at 190 ºC until golden and firm to the touch, about 30 minutes. Remove from stove and cool. Turn out onto a board and cut out shapes with a star-shaped cutter. Place in an ovenproof dish, cover lightly and set aside. Grill bacon until crisp. Chop into small pieces. Heat butter and any remaining bacon fat. Add pumpkin seeds and poppy seeds, sprinkle with pepper and cook until butter is lightly browned. Stir in bacon and remove from stove. Reheat gnocchi if necessary (for 5 to 10 minutes at 200 ºC). Arrange on heated plates, top with bacon/butter sauce and rocket. If you don't like rocket, use baby spinach leaves instead.
 

Read more on: bake  |  grill
 

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