Pumpkin gnocchi tray with mushrooms and onions

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 800 g Brussels sprouts
• 600 g gnocchi
• 1 m.-large onion(s), sweet
• 500 g mushrooms
• 300 ml cream
• 150 ml vegetable stock
• 50 g hard cheese, Italian, e.g. Grana Padano
• 5 tbsp olive oil
• 200 g grated cheese, e.g. Gouda
• 50 g Gorgonzola, spicy
• e.g. salt and pepper
• n. e.g. herbs, e.g. B. Thyme, marjoram, cress

Instructions

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

simple & gluten-free

Wash the pumpkin, remove the stem, halve it, remove the core and cut the flesh into wedges. Wash and trim the Brussels sprouts and halve the florets. Cut the sweet onion into large pieces. In a bowl, combine the pumpkin wedges, Brussels sprouts and onions with 3 tablespoons of oil, salt and pepper. Preheat the oven to 175 degrees fan-assisted or 200 degrees top/bottom heat. Spread the vegetables on a baking tray lined with baking paper and place in the oven on the middle rack for about 15 minutes to pre-cook. During this 15 minutes, clean the mushrooms and cut them into bite-sized pieces. Place them in the newly cleared bowl along with the gnocchi, toss with 2 tablespoons of oil and season with salt and pepper. After the 15 minutes have passed, add this second mixture to the baking tray and continue cooking for about 10 minutes. During these 10 minutes, combine the broth with the cream and Grana Padano and season with herbs and spices to taste: thyme, marjoram, and/or cress are ideal. Cut the Gorgonzola into small pieces. After the 10 minutes, pour the cream and broth mixture over the ingredients in the baking tray, spread the shredded Gorgonzola on top, and sprinkle with the grated cheese. Bake for another 15 minutes. You may want to use the grill function for the last 5 minutes to create a golden brown surface.