Pumpkin Gnocchi with Bacon

For the pumpkin gnocchi, core half a Hokkaido pumpkin and scrape out the soft fibrous stuff. Place the pumpkin with the skin down on a baking tray and bake at 200 degrees for about 40 min until soft.

Then scrape the soft pumpkin from the shell and weigh it. For the gnocchi you need 200 g of rather dry mush. Mix the mush with thyme leaves, nutmeg, eggs and enough flour to make a firm dough that “tears” from the dough hook.

Let the dough rest for about 1/2 hour. Then heat water in a large pot and add the tablespoon of salt. Now cut dumplings with a teaspoon and put them into the boiling water.

When the dumplings are all floating on top, drain them through a sieve and quench them in cold water. Then heat the oil, fry the diced bacon in it and pour over the dumplings.

Eat as a side dish or main course with salad.

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