Recipe

Tiefenbrunn's chef

PUMKIN GNOCCHI 

Ingredients for for persons: 
500 g pumkin, diced in large chunks
300 g potatoes, boiled and peeled
230 g flour, 1 egg
Salt, pepper, black nutmeg, 1 bunch fresh thyme
100 g butter and 75 g Parmesan cheese 

Preparation: 
Bake the pumpkin-chunks for 30 min. Puree or mash the pumpkin, add flour, nutmeg, parsley, 1/2 cup parmesan, egg, and salt and pepper to taste, then add as much flour as necessary to form a soft, manageable dough. Let it rest for about 30 min.
With a tea-spoon form little gnocchi. Put into boiling water and boil for about 1 minute, until firm and cooked. (They float when cooked). In the meanwhile melt the butter together with the thyme in a small skillet. Place over low heat and simmer until the butter turns golden, flavor with salt and pepper and drizzle over the gnocchi
Serve with ribbons of Parmesan. Pumking - gnocchi are tasting particularly good with poppy and smoked ricotta-cheese or sage-butter and truffle.