Kartoffel-Kürbisgnocchi mit Wildkräuter-Bechamel
Potato and pumpkin gnocchi with wild herb béchamel

Pumpkin with a difference: as Italian-style gnocchi, but with local herbs that everyone can vary according to taste. A recipe from the chef at the „Hotel Post Berching" in Eastern Bavaria

Potato and pumpkin gnocchi with wild herb béchamel

After decades in slumber, the „Hotel Post Berching“ is now once again the culinary centre of the Franconian village near the Altmühltal. Chef Matthias Bersch serves us a vegetarian pumpkin-potato-herb dish that fits perfectly with his regionally and seasonally oriented cuisine. He calls it "down-to-earth", but wow, there is sophistication at work, even if his gnocchi are not difficult to recreate.

Already in spring, he takes care of preserving the sprouting variety of herbs as butter or pesto to use later. But even in winter you can still find enough fresh choices at the markets, just let yourself be inspired!

Zutaten für Kartoffel-Kürbisgnocchi mit Wildkräuter-Bechamel

Ingredients for 4 people

Pumpkin gnocchi

  • 300 g floury potatoes
  • 500 g Hokkaido pumpkin
  • 50 g grated parmesan
  • 150 g flour
  • 2 eggs
  • salt
  • grated nutmeg
  • 25 g butter for frying

Wild herb béchamel

  • 25 g butter
  • 25 g flour
  • 500 ml milk
  • grated nutmeg
  • salt and pepper
  • Wild herb mix, e.g. nettle, watercress, parsley, chives, winter purslane

Tip: Matthias Bersch also likes to add some wild garlic. In spring, he collects the garlic-scented herb, preserves it as wild garlic butter or pesto and can then draw on it later in the year.

Gemüse für die Kartoffel-Kürbisgnocchis schneiden

Step 1

For the potato and pumpkin gnocchi, peel and wash the potatoes. Wash the pumpkin, cut in half and remove the seeds. Cut both into small pieces and boil separately in lightly salted water until soft. Prepare the flour, eggs and parmesan.

Gekochtes Gemüse durch eine Kartoffelpresse pressen

Step 2

Let the potatoes and pumpkin steam out after cooking. Then press both through a potato ricer, mix well with flour, egg and parmesan and season the mixture with salt and nutmeg.

Die Kartoffel-Kürbisgnocchi in Form bringen

Step 3

Form long "snakes" (approx. 1.5 cm in diameter) from the mixture and cut out gnocchi with a pastry card or the blunt side of a chef's knife. Tip: Dust the work surface with durum wheat semolina beforehand.

Die Kartoffel-Kürbisgnocchis in Salzwasser kochen und auf einem Tuch abtropfen lassen

Step 4

Bring a pot of lightly salted water to the boil. Now let small amounts of gnocchi simmer gently for 5 minutes at a time. Then rinse in cold water and dry on a cloth.

Die Zutaten für die Wildkräuter-Bechamel im Topf pürieren

Step 5

For the wild herb béchamel, wash the herbs and sort them out. Lightly sweat the butter and flour over medium heat. Pour in the milk and simmer for about 10 minutes, stirring constantly with a whisk. Add the wild herbs to taste and simmer for a while, finally blend everything with a hand blender and season the sauce with salt, pepper and nutmeg.

Die Kartoffel-Kürbisgnocchis in der Pfanne braten

Step 6

Before serving, heat the butter in a frying pan and fry the gnocchi until golden brown.

Kartoffel-Kürbisgnocchi mit Wildkräuter-Bechamel

Step 7

Divide the gnocchi onto plates and pour over (or pour on) the sauce, garnish as desired with herbs, pickled lettuce or parmesan shavings.

Das Team des

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