Recipe Tip: Dumplings of Butternut Squash with Sage and Walnut Butter

Instructions

1. Step 1

   Bake the squash wedges in the oven on the middle shelf at 200°C for about 40 minutes (until they are soft and have taken on some colour).

2. Step 2

   Remove the skin and purée the flesh.

3. Step 3

   Mix with egg, parmesan, salt, pinch of grated nutmeg and just enough flour to make a smooth dough.

4. Step 4

   Cut into portions and shape into gnocchi using two tablespoons dipped in cold water. Cover and set aside.

5. Step 5

   Melt the butter in a pan, fry the raw pumpkin cubes briefly and crispy. Add sage leaves whole and fry briefly.

6. Step 6

   Season with salt and pepper then add the walnuts and allow them to colour slightly, then reduce the heat to keep it warm while you cook the gnocchi.

7. Step 7

   One at a time add the gnocchi to boiling salted water and simmer gently for about five minutes.

8. Step 8

   When the gnocchi come to the surface, lift out and drain.

9. Step 9

   Toss with the buttery pumpkin, sage and walnut mixture and serve with plenty of parmesan cheese.

10. Step 10

    Dumplings of Butternut Squash with Mushrooms The homemade gnocchi are combined with the treasures collected from the forest. Dumplings

11. Step 11

    Dumplings of Pumpkin and Ricotta - Gnocchi di Zucca e Ricotta The ricotta makes these little bundles of joy perfectly velvety-soft, the pumpkin provides aroma and a gorgeous colour. Don't skimp on the butter and sage! Dumplings

12. Step 12

    Austrian Classic: Strawberry Dumplings These strawberry dumplings are a springtime take of the famous Austrian Marillenknödel, or apricot dumpling, prepared with quark cheese. Strawberry

13. Step 13

    Haunch of Venison with Pumpkin Dumplings and Pears This is how autumn tastes: The wild roast is rolled, with a bread dumpling variant and a fruity twist Dumplings