Pumpkin gnocchi with radicchio

Fall colorful! And easy to prepare. Our pumpkin gnocchi bring color to the plate, and the slightly bitter note of the radicchio harmonizes perfectly with the mild sweetness of the Hokkaido pumpkin. But if you haven't yet dared to prepare Italian dumplings, now is the time. As always, the most important thing is the ingredients. With gnocchi, pay particular attention to the quality of the potatoes, which should be floury. And if you have a few gnocchi left over (which we don't think you will), they are also delicious simply with melted butter, freshly ground pepper and freshly grated Parmesan cheese.

Ingredients for the gnocchi:

400 g oven-roasted Hokkaido pumpkin puree
300 g potatoes, mashed from floury potatoes cooked in their skins
1 pinch of nutmeg
½ tsp lemon zest
60 g potato flour
150 g wheat flour (or 140 g gluten-free flour)
Salt
Flour for shaping

Ingredients for 2 servings:

Pumpkin Gnocchi (hot, about 300 g per serving)
2 tbsp olive oil
½ clove garlic, finely diced
½ peperoncino
½ tsp oregano
4–5 basil leaves
200 ml (or more) cooking water from making the gnocchi
4 tbsp scallions, sliced into rings
2 tsp chopped parsley
½ tsp lemon zest
5 tbsp lemon juice
140 g radicchio strips
2 tbsp butter
Parmesan to taste

1. Wash the pumpkin, remove the seeds, cut it into eighths, and bake it in the oven at 180 °C for about 20–25 minutes. Let it cool, then purée it with an immersion blender. Wash the potatoes and boil them with the skins on. Let them cool briefly, peel them, press them through a potato ricer, and add them to the mixture.

2. Mix the potato flour and wheat flour (or gluten-free flour). Add salt, nutmeg, and lemon zest, and mix well with the pumpkin-potato puree in a bowl. Once everything is well combined, knead the dough thoroughly again on a floured work surface. Roll the dough into finger-thick strands, cut into 2–3-centimeter-long pieces, and shape into gnocchi with a fork.

3. Add the gnocchi to the boiling water a few at a time and let them cook over low heat for about 4 minutes. Stir gently now and then to prevent the gnocchi from sticking together. As soon as the gnocchi float to the surface, remove them with a slotted spoon and drain. Please reserve the cooking water for further preparation.

4. Heat olive oil in a skillet, sauté the garlic, chili pepper, oregano, and basil, deglaze with the pumpkin cooking water, and add the pumpkin gnocchi while they’re still hot or after reheating. Let everything simmer briefly.

5. Fold in the scallions, parsley, lemon zest, and lemon juice; remove the pan from the heat and fold in the radicchio strips. Stir in the butter until the mixture thickens; depending on the desired consistency, you can add a little more pumpkin cooking water.

6. To serve, sprinkle with Parmesan to taste. Enjoy your meal!