Pumpkin Gnocchi with Cheese and Sage

For the pumpkin gnocchi with cheese and sage, first peel, clean and dice the potatoes. Cut the peeled pumpkin into cubes and cook both in light salted water, drain and steam well. Then press through the potato press and stir through with yolk and flour.

Season with pepper, nutmeg, vanilla salt and madras curry and roll into long sausages on a floured surface.

Cut dough rolls into pieces, form gnocchi, flour and let stand in bubbling, lightly salted water for three to four minutes.

For the sauce, fry cheese and pumpkin cubes with peel in hot olive oil, add spring onions, season with madras curry and add the sage leaves.

Add the well drained gnocchi, toss well and season with salt and pepper. Serve the pumpkin gnocchi with cheese and sage in a deep dish.

Preparation Tip:

The pumpkin gnocchi with cheese and sage can also be served with a fresh salad.

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