Peel the pumpkin, cut it into small pieces and bake in the oven for 30 minutes at a temperature of 180 °C until soft. Next puree the pumpkin with the bamix® multipurpose blade and add, as soon as cooled off, the egg yolk, grated mountain cheese, durum wheat semolina and herbs into the bamix® SliceSy® and blend until a dough is formed. Let it set for 10 minutes and then form evenly rolls with the pumpin-gnocchi-dough. Cut them into equally sized pieces and and form the gnocchi. Cook the gnocchi in saltwater. Heat a pan with butter and sage, add the cooked gnocchi and stir-fry warm. Serve with grated Bündner mountain cheese and raw bacon.
Ingredients used & units of measure
- 500g pumpkin
- 1pc Egg yolk
- 70g mountain cheese
- 150g durum wheat semolina
- 1 pc nutmeg
- 1 pinch of salt
- 1 splash pepper
- 1 sheet sage
-
1 pc raw bacon
Recipe is formulated for 4 people
