Pumpkin gnocchi with sage and burrata
Using Hela Meal Sauce Bonte Pepper as a seasoning.
for 4 persons
Ingredients
300 g bottle pumpkin
200 g floury potato
1 egg
150 g pasta flour
3 sage sprigs
2 balls of burrata
3 dl Hela Maaltijdsaus Bonte peper
2 tbsp roasted pecans
Preparation
Peel potatoes and pumpkin, cut into cubes. Cook until tender in salted water, drain, drain, and steam dry. Mash into puree, mix with egg, pasta flour, chopped sage, salt and pepper. Let rest in the fridge for an hour.
Deep-fry a few sage leaves, drain. Heat olive oil with the rest of the sage. Roll out the gnocchi puree, cut into pieces. Blanch and drain. Fry gnocchi golden brown in sage oil.
Heat the Hela Meal Sauce Bonte Pepper. Divide the baked gnocchi among four plates on a mirror of sauce. Add diced roasted pumpkin and pecans. Place half burrata between gnocchi, garnish with sage chips and drizzle with sage oil.
