Monica vs. Dila. Kitchen
Sweet and sharp glazed pumpkin gnocchi with black pudding
Freshly hopped Rheinhessian potatoes meet the tender flesh of the Hokkaido pumpkin and the spicy-hearted black pudding here.
Halve the pumpkin, remove seeds, remove the stalk and cut everything into even cubes. Peel the potato and cut about the same size as the pumpkin cubes.
Put the pumpkin and potatoes on a baking tray, sprinkle with a little oil and bake at 170 ° C for about 40 minutes until the potatoes and pumpkin are soft.
Put the cooked potatoes and the pumpkin pieces in a bowl and process them into puree with a potato masher (also with a potato press). Add an egg, season with salt, pepper and nutmeg and mix thoroughly.
Gradually knead so much flour under the potato-pumpkin puree until a uniform dough is formed, which you can shape well.
Form the dough into a thin roll and cut with the knife about 0.5 cm thick pieces. Then press flat with a fork. This creates the typical gnocchi pattern.
To cook the gnocchi, boil a large saucepan with plenty of salted water. Once the water boils, carefully put the gnocchi in the pot. The gnocchi are even when they swim on the water surface.
For the glazed gnocchi, first cut the black pudding into small cubes and fry them in a pan. Add the cooked gnocchi and a small piece of butter to the pan and add some color. For the glaze, mix the mustard with the wine jelly, pour into the pan and puff everything briefly.
Source: blog post Dila vs.. kitchen