Pumpkin and Goat Cheese Gnocchi with Truffle

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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