To use the rest of the pumpkin, we have cooked this delicious pumpkingnocchi. Punpkins have much Beta carotene (protective substance for cells), vitamin A, magnesium, calcium and potassium.
As garnish we cooked brought Tk vegetables, tofu and spinach.
Time: 10min preparing+ 20min cooking+ baking+ 10min cooking
Amount: 4 portions
- 400g potatoes
- 400g pumpkin
- 200g flour
- 80g Polenta
- Salt, pepper
Heat water in a pot and the oven. Peel pumpkin and potatoes and cut them in little parts. Bake the pumpkin for 20min in the oven and cook the potatoes 20min in the water. Puree pumpkin and potatoes and mix them with the rest of the ingredients. Let the dough cooling down, to knead the dough then with your hands in oval forms. The hot water of the potatoes can be used to cook the gnocchi for ca. 10min. Make a sauce, then are you finish.