Pumpkin Gnocchi with Cheese Sauce

For the pumpkin gnocchi with cheese sauce, first preheat the oven to 180 °C convection oven (190 °C top/bottom heat, gas mark 3).

Wash the potatoes well and place them on a baking tray. Rinse the pumpkin, cut in half and scrape out the seeds with a spoon. Place the pumpkin halves on the baking tray and cook in the oven for about 40 minutes.

In the meantime, for the sauce, finely chop the onion and sauté with a little oil. Dust with flour and pour in white wine and whipping cream. Add cheese and simmer until melted. Then let it simmer for about 10 minutes.

For the gnocchi, peel the onion, dice very finely and sauté in a frying pan with 1 tablespoon clarified butter, season with a pinch of cumin.

Cut the softened potatoes in half and scrape them out of their skins. Cut the soft pumpkin into pieces and press them together with the potatoes through a potato ricer.

Mix 2 egg yolks, the sweated onions and 1-2 tablespoons of potato starch into the still warm potato-pumpkin mixture. Season with a little salt. Form the dough into long rolls, cut them into dumplings and press them with a fork. In a frying pan, carefully fry the gnocchi in the remaining clarified butter.

Mix pumpkin gnocchi with cheese sauce, sprinkle with parmesan and serve.

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