Pumpkin and Goat Cheese Gnocchi with Truffle

Rating: 3.6 / 5.00 (170 Votes)

Total time: 1 hour

For the gnocchi:

For the capers:

For the arugula:



For the pumpkin goat cheese gnocchi with truffle, first boil potatoes and pumpkin in salted water for about 20 minutes until soft. Drain, put on a baking tray lined with baking paper and let it steam out very well in the oven at 150 °C for about 15-20 minutes. Then strain through a fine sieve, add the remaining ingredients and quickly knead into a dough. Shape into finger-thick sticks and cut off 2-3 cm thick pieces with a dough card. Boil in salted water or steam in a steamer.

Sauté the squash cubes with the gnocchi in olive oil. Season with sea salt and pepper.

Finely slice the truffle with a slicer.

Dry the capers well and deep-fry them in hot oil until crispy. Drain on kitchen roll.

Marinate arugula with remaining ingredients.

Arrange gnocchi with diced pumpkin, capers and arugula in a deep dish. Serve pumpkin and goat cheese gnocchi with truffle.

Preparation Tip:

The recipe for pumpkin goat cheese gnocchi with truffle is also perfect as part of a festive menu.

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