Pumpkin gnocchi with bacon and sage
Delicate gnocchi made with roasted Hokkaido pumpkin and Kikkoman Soy Sauce in the dough, finished with a Kikkoman Teriyaki BBQ Sauce Honey glaze. Served with crispy bacon, aromatic sage and fresh baby spinach.
Nutritional facts (per portion):
2,021 kJ / 483 kcalPreparation
Step 1
400 g Hokkaido pumpkin – 1 tsp oil
Cut the pumpkin in half, remove the seeds and cut into smaller pieces. Drizzle with the oil, place on a tray lined with baking paper and roast at 200 °C for about 20 min until soft. Leave to cool completely.
Step 2
1 egg – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 180 g plain flour – Water for cooking
Mash the cooled pumpkin from Step 1 into a smooth purée. Add the egg, Kikkoman Soy Sauce and flour, then knead into a soft dough. Divide into 3 pieces, roll each into a rope about 2 cm thick, cut into small pieces and lightly press with a fork. Bring a large pan of water to the boil. Cook the gnocchi in batches until they float to the surface. Remove with a slotted spoon and set aside.
Step 3
120 g smoked bacon, diced – 8 fresh sage leaves
Cook the bacon in a frying pan over a medium heat until golden and crispy. Add the sage leaves and fry briefly until fragrant and lightly crisp. Transfer everything to a small bowl.
Step 4
4 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste – 2 tbsp water
Pour the Kikkoman Teriyaki BBQ Sauce Honey into the same frying pan and add the water. Heat for about 1 min until the sauce is hot and slightly thinner.
Step 5
40 g baby spinach – 1 tbsp chives, chopped
Add the gnocchi from Step 2 to the pan with the sauce from Step 4 and gently coat. Add the bacon and sage from Step 3 and toss briefly. Serve on the fresh baby spinach and finish with the chopped chives.
Tip:
The amount of flour may vary depending on how moist the pumpkin is after roasting, so add it gradually and stop once the dough is soft and just holds together. Avoid overworking the dough—this keeps the gnocchi light and tender. Gnocchi are best served immediately, while the glaze is still warm and glossy.
Recipe-ID: 1777
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400 g Hokkaido pumpkin – 1 tsp oil
Cut the pumpkin in half, remove the seeds and cut into smaller pieces. Drizzle with the oil, place on a tray lined with baking paper and roast at 200 °C for about 20 min until soft. Leave to cool completely.
1 egg – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 180 g plain flour – Water for cooking
Mash the cooled pumpkin from Step 1 into a smooth purée. Add the egg, Kikkoman Soy Sauce and flour, then knead into a soft dough. Divide into 3 pieces, roll each into a rope about 2 cm thick, cut into small pieces and lightly press with a fork. Bring a large pan of water to the boil. Cook the gnocchi in batches until they float to the surface. Remove with a slotted spoon and set aside.
120 g smoked bacon, diced – 8 fresh sage leaves
Cook the bacon in a frying pan over a medium heat until golden and crispy. Add the sage leaves and fry briefly until fragrant and lightly crisp. Transfer everything to a small bowl.
4 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste – 2 tbsp water
Pour the Kikkoman Teriyaki BBQ Sauce Honey into the same frying pan and add the water. Heat for about 1 min until the sauce is hot and slightly thinner.
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