Gnocchi made from pumpkin and potatoes will be especially tasty if you prepare them with a very simple sauce. The fewer ingredients, the better the flavor of the gnocchi comes out. The calories are for one serving without the sauce.
Peel the potato and clean the pumpkin. Cut both into small pieces. Put the vegetable cubes in a pot and boil them with salted water.
200 g Hokkaido, 200 g floury potatoes
Drain, let it steam out a little and mash with a potato masher. Let the mass cool a little.
Add flour, polenta, nutmeg and pepper and knead into a dough.
100 g whole wheat flour, 40 g polenta (corn semolina), 1 pinch of nutmeg, salt and pepper
Set the dough aside for 20-30 minutes so the ingredients can combine well.
Bring a pot of salted water to a boil.
Form the dough into two rolls on a floured surface. Cut off pieces about 2 cm in size.
Put the pumpkin gnocchi in the saucepan. Put the lid on the pot and turn off the stove. Leave the vegan pumpkin gnocchi in the hot water for 5 minutes.
Put a little olive oil in a pan and heat it. Squeeze the garlic cloves through a garlic press and fry them briefly.
5 tablespoons olive oil, 2 garlic cloves
Meanwhile, cut the sage into thin strips. Fry it briefly and add the pumpkin gnocchi to the pan. Fry briefly and serve fresh.