Gnocchi fried in herb butter with Hokkaido pumpkin

Ingredients for 2 servings:

• 400 g Hokkaido pumpkin(s)
• 4 tbsp olive oil
• 2 garlic cloves
• some sage leaves
• 600 g gnocchi, from the refrigerated section
• 2 tbsp, heaped herb butter
• 1 tsp, heaped tomato paste
• Pesto, red
• 2 tbsp Parmesan, grated
• Salt and pepper, also flower salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Wash, halve, and deseed the pumpkin. Then cut the half pumpkin (approx. 400g) into approximately 1cm-wide slices. Slice the garlic. Mix with 4-5 tablespoons of olive oil in a small bowl and let it sit for a few minutes. In the meantime, place the washed and picked sage leaves and pumpkin slices in a small baking dish. Then spread the garlic oil over the leaves and season generously with salt and pepper. Bake in the preheated oven on the middle rack for approximately 30 minutes. Stir about every 10 minutes. About 10 minutes before the end of the braising time, fry the gnocchi with 2-3 tablespoons of herb butter in a pan for approximately 5 minutes on level 7, and then for another 5 minutes on level 4 (this depends on the stovetop). The gnocchi should be nice and crispy brown on the outside. Finally, stir in 1 teaspoon of tomato paste and season with salt (or flower salt) and pepper. Finally, arrange half of the gnocchi and half of the pumpkin on a plate, alternating between the gnocchi and the squash (the sage leaves can be eaten). Drizzle over some of the garlic oil left in the casserole dish, then top with some red pesto and about 1 tablespoon of grated Parmesan cheese per plate. If desired, sprinkle with a pinch of salt at the end.