Pumpkin Gnocchi, Roasted Pumpkin, Feta Cheese and Sage

Serves: 4 Persons
Preparation time: 1 hour
Cooking time: 20 minutes
Techniques: Cooking in a pan


  1. Slice the butternut squash in half and scrape out all the seeds, put one half to the side to use later. Coat the other half lightly with olive oil, salt and pepper and roast along with the whole potatoes at 180 degrees until soft. Scrape out the squash flesh and blender until smooth. Scrape out the potato from the skins and put them through a potato press. Dice the other raw half of the pumpkin brunoise into cubes.
  2. Combine 300g of the squash puree and 300g of the potato mash then add the flour and mix well. Season with salt. Add 1 whole egg and stir well. Put dough in piping bag and place in cold for 30 minutes. Pipe strips of the mixture, about a cm in thickness and steam in the oven for about 3 minutes. Once cooled cut the strips in 2cm pieces. Chop the remaining squash into brunoise pieces.
  3. Heat the clarified butter and sage leaves in the pan until the sage starts to crisp, remove the leaves to drain on paper towel. Add the squash brunoise and fry them slowly in the herby butter. Once they are soft add the gnocchi to give them a bit of color. Season with salt and pepper.
  4. Serve the gnocchi and butternut squash cubes on a deep plate and sprinkle with feta cheese. Garnish the portion with crisp sage leaves and chives.