"So, what does a homesick half-Italian do? Of course, Gnocchi!!!"
Pumpkin Gnocchi with Bacon-Mushroom Sauce and Stilton
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Prep time: 20mins
Cook time: 3mins
Serves or Makes: 4
Recipe Card
ingredients
- 400 g Pumpkin Puree
- 400 g Mashed Potatoes
- 1/2 teaspoon Salt
- Paprika
- Pepper
- 400 Flour
- 150 g Bacon Bits
- 1 diced Red Capsicum
- 100 g Button Mushrooms
- 3 chopped Spring-onion
- Salt
- 150 ml Broth
- 100 g Sour Cream
- 50 Stilton Cheese
Method
Step 1
Mix the pumpkin puree with the mashed potatoes and add the seasoning. Mix in the kitchen machine. Now slowly add the flour and add only as much until you have a thickly paste. Fill this into piping bags.
Step 2
For the sauce fry the bacon bits in a pot, add the capsicum, chopped mushrooms and spring-onion. As soon as the meat is nicely fried pour the broth in and season well. Let simmer for a while, then add the sour cream. Let simmer until the gnocchi are done.
Step 3
Meanwhile bring a big pot of salted water to a boil. Put a string between the two handles of the pot. Cut the tip off the piping bag to make a hole of approx. 1 cm diameter.
Step 4
Now push a little of the dough out and brush it over the string to cut it. This works well and quick!
Step 5
The Gnocchi are cooked when they float on top. Take them out, put them into plates, add some sauce and top with a little of the broken up Stilton cheese!
Step 6
Tip: The Gnocchi dough can be prepared and stored in the piping bag for a few hours. You can also cook the Gnocchi in advance and then fry them up or heat them in the sauce.