:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Ro0KVzip0lj-u2JqTffF/59b9b60bb651fcbe85cabd76834f48.png "Autumn gnocchi pumpkin casserole")
Source: DronG via iStockPhotos
Autumn gnocchi pumpkin casserole
This gnocchi and pumpkin casserole is a real autumnal treat. The combination of homemade gnocchi and fragrant pumpkin, topped with crispy cheese, is a real treat for the palate and one of my favorite dishes when the days get cooler. I've made this recipe countless times and it always delights family and friends.
Ingredients
- 600 g Floury potatoes
- 200 g flour
- 1 medium size Hokkaido squash
- 2 Onions
- 2 cloves of garlic
- 2 Tablespoon oil
- salt and pepper
- 1 TL thyme
- 150 g Grated cheese (e.g. Emmental)
- 500 ml cream
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Directions
For the gnocchi cheese casserole, first wash the potatoes and boil them in salted water for about 20 minutes. Then allow to cool briefly and peel. Here it is important to process the potatoes while they are still warm, as this allows them to absorb the flour better.
While the potatoes are cooking, cut the pumpkin in half, remove the seeds and cut into cubes. I prefer the Hokkaido pumpkin because you can eat its skin and it has a wonderful nutty flavor.
Peel and finely chop the onions and garlic. Then sauté in a pan with oil together with the pumpkin cubes until they are soft. Season with salt, pepper and thyme, your casserole should be well seasoned.
Now for the gnocchi: Press the peeled potatoes through a potato ricer and add the flour. Knead everything into a smooth dough and form into small dumplings. Tip: Flour your hands so that the dough does not stick!
Preheat the oven to 200 degrees. Put the gnocchi, pumpkin vegetables and cream in a baking dish and mix well. Sprinkle the gnocchi-pumpkin casserole with cheese and bake in the oven for about 25-30 minutes until the cheese is nice and golden brown.
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