And another pumpkin recipe!
I love the season of the orange squash plant! There are so many different ways of preparing a pumpkin, you could probably fill a blog only with this. Here is one more inspiration what you can do with pumpkin:
Last week we had a food tasting at work for the new menu for one of our restaurants. The executive chef presented a dish I found really interesting: “Chestnut-Schupfnudeln” with pumpkin. “Schupfnudeln” are sort of finger shaped potato dumplings, basically the German version of the Italian Gnocchi. Since I bought a small pumpkin the day before, the dish inspired me for a similar recipe. I have to admit, since it was a busy work day the Gnocchi weren’t home-made, but nevertheless it tasted really great.
I baked the pumpkin before I glazed it with a little bit of brown sugar. I had the idea of creating a sort of pesto based on roasted pumpkin seeds, pumpkin seed oil, and roasted leftover bread crumbs. The combination was amazing!
- 1 small pumpkin
- 500 g Gnocchi
- 3 slices of bread from the day before (I used sourdough bread)
- 5-6 Tbsp pumpkin seed oil
- 6 Tbsp pumpkin seeds
- 2 Tbsp brown sugar
- Oil or butter
- Pre-heat the oven to 150°C
- Cut the pumpkin in half and remove the flesh
- Bake the pumpkin and the bread for about 20-30 minutes until the pumpkin is soft but still firm to the bite and the bread brown and crispy.
- Gently roast the pumpkin seeds in a pan without oil
- Roughly chop ⅔ of the seeds.
- Bring salted water to boil for the Gnocchi
- Peel the pumpkin and cut in small cubes (approximately 3-4 cm)
- Heat up the butter or oil and sear the pumpkin cubes until they become slightly brown.
- Crush the bread in small breadcrumbs and warm it up in a pan with the chopped pumpkin seeds and 3-4 Tbsp of pumpkin seed oil. Season with salt and pepper.
- Put the Gnocchi to the boiling water.
- Sprinkle some brown sugar above the fried pumpkin and sear 1-2 minutes. Season with salt and pepper.
- When the Gnocchi come up floating on the water surface they are done. Pour them and mix them with the pumpkin in the pan. Serve with the pumpkin seed pesto and sprinkle the rest of the pumpkin seed oil on top.