Gnocchi with pumpkin and mushroom vegetables

Ingredients for 4 servings:

• 600 g gnocchi from the refrigerated section, possibly vegan
• 1 tbsp sage, freshly chopped
• 30 g butter or oil or vegan margarine, approx.
• 500 g pumpkin flesh, prepared and weighed
• 50 ml water
• 250 g mushrooms
• 1 clove(s) garlic
• 1 large shallot(s)
• some oil for frying
• some salt and orange pepper from the mill
• 100 g cream cheese or a vegan substitute
• 200 ml milk or soy milk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegetarian, also vegan possible

First, prepare the vegetables. Deseed and peel the pumpkin, cut into thumb-thick wedges and then thinly slice crosswise. Clean and slice the mushrooms, dice the shallot, finely chop the garlic clove, and remove the leaf ribs from the fresh sage leaves, then slice them into thin strips. Heat a little oil in a large pan and sauté the pumpkin slices with about 50 ml of water until soft. Season with salt and freshly ground pepper. The water should evaporate and the pumpkin should brown slightly at the end. Depending on the type of pumpkin and the thickness of the slices, it should take about 10 minutes for the pumpkin to soften. Place the pumpkin in a bowl, heat fresh oil in the pan, and sauté the mushrooms. Season with salt, add the diced shallot, and fry until dry. Stir frequently to prevent sticking. Towards the end of the cooking time, add the garlic cubes. Stir particularly thoroughly once the garlic is added. It burns easily. Return the pumpkin to the pan, add the cream cheese and milk, and heat until smooth. Add enough milk to reach the desired consistency. While the mushrooms are roasting, prepare the gnocchi. Melt the butter in a separate pan and sauté the sage for about 1 minute. Brown the gnocchi in the sage butter, stirring frequently. For vegans, replace the butter with oil or margarine, and the cream cheese and milk with soy products.