Butternut squash pan with fine gnocchi

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 200 g pumpkin flesh, from the butternut squash
• 150 ml meat broth
• 100 g double cream cheese
• 1 Kasseler minute steak, 80 g
• Pepper, white
• chili flakes
• 1 pinch of turmeric powder
• 1 tsp, stripped Thyme, shredded
• 350 g gnocchi, from the refrigerated section
• Butter or margarine for frying
• Stock powder, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and chop the onion and garlic, dice the pumpkin and smoked pork. Heat butter or margarine in a pan, add the diced onion, and fry until golden brown. Stir the garlic, chili, and thyme into the onions, then the pumpkin cubes. Continue frying for a few minutes. Pour in just under 100 ml of meat broth, stir, cover the pan, and simmer gently for about 15 minutes, until the pumpkin begins to soften. Don’t forget to stir occasionally. Heat a little butter in a second pan and fry the gnocchi according to the package instructions. Mix the cream cheese and the remaining broth (use more or less depending on the consistency of the sauce) with the pumpkin, then fold in the smoked pork cubes. Let the butternut squash pan rest for a short while, then season to taste. Serve with the gnocchi.