{"id":14092,"date":"2025-11-27T11:41:02","date_gmt":"2025-11-27T10:41:02","guid":{"rendered":"https:\/\/domaine-la-parpaille.com\/?post_type=news&#038;p=14092"},"modified":"2025-11-17T15:01:05","modified_gmt":"2025-11-17T14:01:05","slug":"sweet-potato-and-butternut-squash-gnocchi-recipe-\ud83e\udde1","status":"publish","type":"news","link":"https:\/\/domaine-la-parpaille.com\/en\/news\/sweet-potato-and-butternut-squash-gnocchi-recipe-\ud83e\udde1\/","title":{"rendered":"Recipe ~ Sweet potato and butternut squash gnocchi \ud83e\udde1"},"content":{"rendered":"<p><strong>Sweet Potato &amp; Pumpkin Gnocchi<\/strong><\/p>\n<p><strong>For 2 people<\/strong><\/p>\n<p><strong>\ud83e\udd54<\/strong><strong> Ingredients \u2013 Gnocchi<\/strong><\/p>\n<ul>\n<li>280g of sweet potatoes (raw weight)<\/li>\n<li>15g of pumpkin puree<\/li>\n<li>90g of flour (add a little more if necessary)<\/li>\n<li>1 teaspoon of salt<\/li>\n<li>2\u20133 tablespoons of olive oil<\/li>\n<li>Pumpkin seeds<\/li>\n<\/ul>\n<p><strong>\ud83d\udc69\u200d\ud83c\udf73<\/strong><strong> Preparing the gnocchi<\/strong><\/p>\n<ol>\n<li><strong>Pierce the sweet potatoes<\/strong> with a fork and microwave until tender.<\/li>\n<li><strong>Cut the sweet potatoes in half<\/strong> then remove the flesh.<\/li>\n<li><strong>Mix<\/strong> Sweet potato flesh, pumpkin puree, flour and salt. Knead just enough to obtain a smooth dough.<\/li>\n<li><strong>Form small balls of dough<\/strong> To create mini pumpkins, score them with a knife.<\/li>\n<\/ol>\n<p>Note: if you don&#039;t want to eat the gnocchi with a knife and fork, make them <strong>as small as possible<\/strong> They will retain their shape when cooked.<\/p>\n<ol>\n<li><strong>deeply striated<\/strong> to prevent them from losing their shape when boiling.<\/li>\n<li><strong>Cook the gnocchi in boiling water<\/strong> until they rise to the surface, then drain.<\/li>\n<li><strong>Fry lightly<\/strong> cook the gnocchi in a little olive oil until the bottom is golden brown and crispy.<\/li>\n<li><strong>Add a pumpkin seed<\/strong> on top of each gnocchi.<\/li>\n<\/ol>\n<p><strong>\ud83e\uddc5<\/strong><strong> Ingredients \u2013 Creamy Sauce<\/strong><\/p>\n<ul>\n<li>30g of unsalted butter, cut into cubes<\/li>\n<li>1 medium onion, chopped<\/li>\n<li>3 grated garlic cloves<\/li>\n<li>1 teaspoon of each: onion powder, garlic powder, sage powder<\/li>\n<li>1\/4 tsp nutmeg<\/li>\n<li>1\/2 tsp black pepper<\/li>\n<li>3 tablespoons of pumpkin puree<\/li>\n<li>1\/4 cup of 35 % liquid cream<\/li>\n<li>1\/2 cup whole milk<\/li>\n<li>1\/2 cup of water<\/li>\n<li>1\/4 cup grated Parmesan cheese<\/li>\n<\/ul>\n<p><strong>\ud83d\udc69\u200d\ud83c\udf73<\/strong><strong> Preparing and serving the sauce\u00a0<\/strong><\/p>\n<p>In a medium saucepan, melt the butter over medium heat. Add the onion and saut\u00e9 until translucent.<\/p>\n<p data-start=\"663\" data-end=\"746\">Add the garlic and saut\u00e9 for one minute until it releases its aroma.<\/p>\n<p data-start=\"750\" data-end=\"846\">Stir in the pumpkin puree, milk, cream, water and spices. Mix well.<\/p>\n<p data-start=\"850\" data-end=\"973\">Simmer over medium heat, stirring regularly, until the sauce thickens and coats the back of a spoon.<\/p>\n<p data-start=\"977\" data-end=\"1086\">Add the Parmesan cheese and let it melt gently into the sauce. Adjust the seasoning if necessary.<\/p>\n<p data-start=\"1090\" data-end=\"1187\">Meanwhile, cook the gnocchi according to the package directions, then drain them.<\/p>\n<p data-start=\"1191\" data-end=\"1288\">Serve the gnocchi piping hot, topped with the creamy pumpkin sauce. Enjoy immediately.<\/p>\n<p data-start=\"1191\" data-end=\"1288\"><strong>\ud83d\udc69\u200d\ud83c\udf73<\/strong><strong> Little tips from Domaine la Parpaille<\/strong><\/p>\n<p>You can\u2026<\/p>\n<ul>\n<li>Replace the sweet potatoes with regular potatoes for a more classic version and a more compact result.<\/li>\n<li data-start=\"1191\" data-end=\"1288\">Replace the cream and milk in the sauce with soy cream and nut-flavored plant-based milk.<\/li>\n<li data-start=\"1191\" data-end=\"1288\">Fry a few sage leaves and add them when serving for even more deliciousness!<\/li>\n<li data-start=\"1191\" data-end=\"1288\">Grate some Parmesan cheese over your gnocchi.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Une recette d&rsquo;automne toute douce et r\u00e9confortante, tellement satisfaisante a pr\u00e9par\u00e9 !<\/p>","protected":false},"author":5,"featured_media":14100,"template":"","tags":[],"categorie_news":[],"class_list":["post-14092","news","type-news","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/14092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news"}],"about":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/types\/news"}],"author":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/users\/5"}],"version-history":[{"count":4,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/14092\/revisions"}],"predecessor-version":[{"id":14104,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/14092\/revisions\/14104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media\/14100"}],"wp:attachment":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media?parent=14092"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/tags?post=14092"},{"taxonomy":"categorie_news","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/categorie_news?post=14092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}