Food and Drinks

Pumpkin gnocchi with orange butter and rack of lamb

Today we are testing one of the pumpkin recipes from the cookbook “Zum Glück Gemüse” discussed yesterday . Since I’ve never made gnocchi myself, but I really like to eat it, this recipe came at the right time to finally enjoy homemade gnocchi. The dish is vegetarian in the cookbook and is more likely to be eaten as the first course in Italy. For me it should be a main course and so I made marinated rack of lamb with it. Incidentally, I put it in the day before, so bring a little time with this dish as well.

Incidentally, if you’ve already wondered where we buy our products, we’re happy to provide information today. We always buy meat in the organic supermarkets LPG and Bio-Company. We buy all other products in various (organic) supermarkets in organic quality or at weekly markets and pay attention to a regional supplier, if possible. In rare cases, we use conventionally manufactured products, but try to avoid genetically modified foods or foods with additives and preservatives.

The ingredients for the pumpkin gnocchi with orange butter (for 3 people)

  • ½ (butternut) pumpkin (about 450 g)
  • 200 g potatoes
  • ½ beaten egg
  • ½ tbsp olive oil
  • 150 g wheat flour
  • 30 g parmesan, grated
  • salt
  • 1 orange, untreated
  • 50 g butter
  • White pepper

The ingredients for the rack of lamb

  • about 350 g of lamb loin
  • 2 shallots
  • 2 cloves of garlic
  • 1 dried chilli pod
  • 1 tbsp honey
  • 2 tbsp mustard
  • 2 tbsp olive oil
  • 4 allspice grains
  • a few sprigs of fresh thyme
  • a few sprigs of fresh marjoram
  • Salt, pepper from the mill

The preparation

1. Marinate the rack of lamb the day before or at least a few hours beforehand. To do this, peel the shallots and cut into fine strips, peel the garlic cloves and mash them a little and rub the meat with salt and pepper. Now wash the herbs, shake dry and chop finely. Then mix the mustard, honey, oil, allspice grains, herbs, chilli and lamb in a sealable (freezer) bag and rub the meat well with the marinade. Let it steep overnight in the refrigerator.

2. For the pumpkin gnocchi, peel and core the pumpkin and cut into pieces. Peel the potatoes and cut into wedges. Steam both together for about 25 minutes. I have a steamer in the office, which is really handy. If you don’t have one, you can use a steamer insert for the pot and let the vegetables cook in steam.

3. For the dough, mash the pumpkin and potatoes and mix in a bowl with the whisked ½ egg, flour, a little salt and ½ tbsp oil. It is really important not to use too much egg and oil here so that the dough does not become too runny. The recipe in the cookbook is designed for 6 people, so that you simply take a whole egg. If the dough is too runny, add a little flour. Cover the bowl with cling film and let it rest for 1 hour.

4. Now heat the oven to 80 ° C (convection) and heat a pan and then add frying oil. Fry the rack of lamb for about 3 minutes on each side. Put the rack of lamb with the herbs and onions in an ovenproof dish and finish cooking in the oven. The lamb is ready when it is still slightly pink on the inside and nice and juicy. This takes about 60 minutes.

5. Shape the dough into rolls 1.5 cm in diameter and cut into 2.5 cm pieces. Press the pieces of dough against the back of a fork to give them the typical shape and pattern of gnocchi.

6. Peel the peel thinly from the orange and cut it into very fine zest. Halve the orange, squeeze out the juice and pass the juice through a fine sieve.

7. Melt the butter in a small saucepan in a water bath. When it is golden yellow, add orange juice and reduce together over low heat.

8. At the same time, put on a large saucepan with salted water for the gnocchi. Put the gnocchi in and let them steep for about 5 minutes until they rise to the surface. Lift out of the water with a slotted spoon and serve on warmed plates.

9. Spoon over the orange butter, sprinkle with cheese and lightly pepper. Take the rack of lamb out of the oven, cut into slices and serve on the gnocchi. Garnish with the orange zest and serve.

cut fine orange zest

Strain orange juice through a sieve

Press in the pumpkin gnocchi with the back of a fork

Pumpkin Gnocchi with Rack of Lamb

Pumpkin gnocchi with orange butter and rack of lamb

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