PREPARATION
Preparation for the pumpkin and potato gnocchi:
1.Peel the pumpkin and potatoes, dice, and boil in salted water.
2.Drain and allow some of the moisture to steam off.
3.Push the diced pumpkin and potato through a potato ricer, knead with the egg yolk, and leave to cool.
4.Then fold in the flour, salt, and grated nutmeg.
5.Quickly roll the dough into long strands of an equal thickness and cut into uniformly sized gnocchi.
Preparation for the apple and horseradish cream:
1.To make the apple and horseradish cream, cut the apple into cubes and fry in the butter in a pan.
2.Douse with white wine.
3.Add the cream and horseradish and allow the sauce to thicken. Season with salt and pepper.
Final preparation:
1. Place the gnocchi in salted water, bring to the boil, remove when they start floating and serve with the apple and horseradish cream.
