Pumpkin Gnocchi with kale, hazelnuts, and pink peppercorns
Info
- Perptime 30 Min.
- Cooktime 30 Min.
Ingredients
Portions
- 1 Hokkaido pumpkin (about 500-600 g dry weight)
- 400 g starchy potatoes
- 250 g spelt flour (or gluten-free flour)
- 1 Atlantic sea salt fine
- 1 tsp turmeric (ground or freshly grated)
- 1 tsp nutmeg
Kale Sauce:
- 2 Olive oil mild extra virgin
- 1 medium onion
- 2 cloves of garlic
- 200 g kale, stems removed
- 50 g Dates pitted Deglet Nour HIH
- 100 g Cashew butter HIH
- 100 g Hazelnuts project
- 1 tsp salt
- 1 tsp pink pepper, slightly crushed
Preparation
Gnocchi:
Halve the pumpkin, remove the seeds, and cut it into large pieces, cook for about 15 minutes until soft. Cook the potatoes, peeled or unpeeled, for about 20 minutes until soft. Mash the potatoes with a masher or fork, then fold in the pumpkin until a homogeneous mixture is formed. Add flour, salt, and nutmeg and continue to mix well. If the mixture is too wet, add more flour until the dough holds together nicely. Divide the dough into four to five parts, roll into a thick log, and cut into pieces about 1.5 cm wide. Dust the pieces with some flour and roll them in your hand to form the desired gnocchi shape. You can also press them over the back of a fork to create ridges. Place gnocchi in boiling salted water. After about 3-4 minutes, they should float to the surface, indicating they are ready. Remove and set aside.
Sauce:
Heat olive oil in a pan. Finely chop onion and garlic and sauté briefly in the pan. Wash kale, trim off stems, chop finely, add to the pan and sauté for a few minutes. Mix cashew butter with hot water until well combined and add to the pan. Add chopped dates and salt. Stir for another few minutes. If the sauce thickens too much, dilute it with water as desired. Add gnocchi to the sauce, stir briefly, and keep warm. Crack hazelnuts, briefly roast in a pan, and sprinkle with some salt. Serve gnocchi on plates and sprinkle hazelnuts and pink peppercorns on top before serving.
