Ingredients Jump to Instructions ↓

  1. For the pumpkin gnocchi

  2. 2 1/2 cups red pumpkin (kaddu) cubes

  3. 1/3 cup fine semolina (rava) (rava)

  4. 3 tbsp plain flour (maida)

  5. a pinch of nutmeg (jaiphal) powder

  6. 1 tsp salt and 1 tablespoon oil for cooking the gnocchi

  7. For the spinach mixture

  8. 2 cups blanched and finely chopped spinach (palak)

  9. 1 cup crumbled paneer (cottage cheese)

  10. 2 tbsp chopped walnuts (akhrot)

  11. 2 large onions , chopped

  12. 5 garlic cloves, finely chopped

  13. 1/4 tsp nutmeg (jaiphal) powder

  14. 1/4 cup fresh cream

  15. 2 tbsp olive oil or oil

  16. For the white sauce

  17. 1 tbsp butter

  18. 2 tsp plain flour (maida)

  19. 1/2 cup milk

  20. 1/2 cup water

  21. salt and freshly ground black pepper (kalimirch) powder to taste

  22. For serving

  23. 1/2 cup grated processed cheese

Instructions Jump to Ingredients ↑

  1. Pressure cook the pumpkin with 1/2 cup of water till it is tender. Drain and squeeze out all the water.

  2. Mash the pumpkin using a fork. Add the semolina, flour, nutmeg, salt and pepper and mix well.

  3. Divide the pumpkin mixture into approx.

  4. equal sized balls.

  5. Press each one gently to flatten them using a fork.

  6. Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil to it.

  7. When the water is boiling, add the gnocchi a few pieces at a time and allow them to cook for 3 to 4 minutes.

  8. Carefully remove the gnocchi out of the boiling water using a slotted spoon. Keep aside.

  9. Heat the olive oil in a pan, add the onions and sauté till the onions turn translucent. Add the garlic and sauté for another minute.

  10. Add the spinach, paneer, walnuts, nutmeg, cream, salt and pepper and mix well. Stir for a few minutes till all the liquid evaporates.

  11. Heat the butter in a pan, add the flour and cook for 1 minute.

  12. Gradually add the milk and water, stirring continuously so that lumps do not form and bring to a boil.

  13. Add the salt and pepper and mix well. Keep aside.

  14. In a large serving plate, spread the spinach mixture evenly.

  15. Top with the pumpkin gnocchi and pour the white sauce over.

  16. Sprinkle the cheese on top and serve immediately.


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