Pumpkin Gnocchi À La Sacher

Brush a frying pan with olive oil. Place the pumpkin together with garlic, rosemary and thyme on a grid. Drizzle with olive oil and roast in a preheated oven at 120 °C for about 2 hours. Lift out the pumpkin and strain. Meanwhile, boil potatoes in their skins until soft. Allow to steam slightly, peel and strain. Mix with the pumpkin mixture. Add egg, egg yolk, flour and grated parmesan. Season to taste with salt, pepper and nutmeg. In a large pot, bring salted water to a boil. Spoon dumplings out of the mixture and let them bubble up in the boiling water. Lift out and drain well. Heat some olive oil in a large frying pan and fry the dumplings in it all around. Arrange the dumplings on warmed plates. Sprinkle with grated Parmesan cheese and roasted pumpkin seeds and drizzle with brown butter.

Preparation Tip:

RECOMMENDATION: green salad or tomato salad

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