Baked pumpkin dumplings

Ingredients for 4 servings:

• 500 g gnocchi
• 400 g pumpkin flesh (e.g. Hokkaido)
• 1 onion(s)
• 3 cloves garlic
• ½ vegetable stock cube or 1 tsp Vegeta
• 125 ml water, possibly more
• 100 g cheese (Dutch Gouda or Mozzarella), mild, grated
• some chili powder and/or paprika powder
• 1 tbsp oil and some pumpkin seed oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pumpkin gnocchi

Finely dice the onion and sauté in oil until translucent. Peel the pumpkin, if necessary, and also dice it (a mandoline slicer works great). Add the pumpkin to the onion, a little water, and the vegetable seasoning. Sauté everything thoroughly, adding more water if needed, but don’t let it get too runny. Add pepper, a little chili powder and/or paprika, salt, and a little grated nutmeg to taste. Sauté until the pumpkin is nice and soft and creamy. Meanwhile, cook the gnocchi in a separate pot of salted water until they float to the surface. Drain the gnocchi and mix well with the pumpkin in a shallow baking dish (you can add a little pumpkin seed oil to the dish). Sprinkle with grated cheese or cover with mozzarella slices. Bake in the oven for about 10-15 minutes.