Name: Pumpkin gnudi with lemon butter sauce
Prep time: 30 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 700 g Hokkaido pumpkins; 200 g ricotta cheese; 110 g Parmesan; 1 Eier; 300 g spinach; 200 g semolina; 1 lemon; 4 water; 100 g butter; salt; pepper

Pumpkin gnudi with lemon butter sauce

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"In case you were wondering whether gnocchi are pasta or dumplings, these little guys might be even more confusing. Gnudi in the north of Italy, malfatti in the south, are little dumplings (or pasta?) mainly made from ricotta, Parmesan, and a little semolina flour, often featuring spinach. But of course, there’s room to play around with seasonal ingredients, and since pumpkin gnocchi have become a fall classic in many households, I thought it was time for pumpkin gnudi. Their texture is lighter and fluffier than gnocchi, so they deserve so much more attention – maybe dressing them up in orange will finally give them just that. Unlike malfatti, which are often a little bigger and shaped with two spoons, gnudi are most often round little balls. The shaping is a little bit of work, but also quite fun. I paired them with a simple lemon beurre monté – an emulsified butter and lemon sauce that is actually French, but complements the earthy gnudi really well. You could also go for brown butter with some sage or a Parmesan sauce, though – both would be just as delicious."

Step 1/4

Cut the pumpkin into rough pieces. Zest the lemon and squeeze out the juice. Finely grate the Parmesan. Separate the egg yolk from the egg white and set the egg white aside for another use. Roast the pumpkin on a baking sheet at 200°C top and bottom heat for approx. 25 min., until soft. Then blend with an immersion blender until smooth.

½ lemon

55 g Parmesan

½ Eier

Cut the pumpkin into rough pieces. Zest the lemon and squeeze out the juice. Finely grate the Parmesan. Separate the egg yolk from the egg white and set the egg white aside for another use. Roast the pumpkin on a baking sheet at 200°C top and bottom heat for approx. 25 min., until soft. Then blend with an immersion blender until smooth.

Step 2/4

Meanwhile, blanch the spinach in boiling water for approx. 1 min., then rinse under cold water and squeeze out any excess water thoroughly. Finely chop and fold in the grated Parmesan. In a large bowl, mix the spinach mixture with the ricotta, egg yolk, semolina, and pumpkin purée. Season with salt and pepper and mix until a smooth dough forms.

150 g spinach

100 g ricotta cheese

100 g semolina

salt

pepper

Meanwhile, blanch the spinach in boiling water for approx. 1 min., then rinse under cold water and squeeze out any excess water thoroughly. Finely chop and fold in the grated Parmesan. In a large bowl, mix the spinach mixture with the ricotta, egg yolk, semolina, and pumpkin purée. Season with salt and pepper and mix until a smooth dough forms.

Step 4/4

Cook the gnudi in boiling salted water for approx. 5–8 min. Meanwhile, bring the lemon juice and water to a boil in a frying pan. Reduce the heat to low and vigorously whisk in the cold butter, a few pieces at a time. Season with some lemon zest, salt, and pepper. Transfer the gnudi directly to the sauce and toss to coat. Divide between plates, top with Parmesan and freshly ground black pepper, and serve immediately.

50 g butter

2 water

Cook the gnudi in boiling salted water for approx. 5–8 min. Meanwhile, bring the lemon juice and water to a boil in a frying pan. Reduce the heat to low and vigorously whisk in the cold butter, a few pieces at a time. Season with some lemon zest, salt, and pepper. Transfer the gnudi directly to the sauce and toss to coat. Divide between plates, top with Parmesan and freshly ground black pepper, and serve immediately.

Pumpkin gnudi with lemon butter sauce

Ingredients

Nutrition per serving

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Enjoy your meal!

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