Gnocchi with butternut squash

Ingredients for 4 servings:

• 1 kg butternut squash
• 400 g cream
• 800 g gnocchi
• 1 small piece(s) of zucchini
• 1 onion(s)
• some Parmesan
• 2 tsp vegetable broth, instant
• 1 shot of white wine
• some nutmeg
• some Parmesan
• some basil for garnishing
• some salt and pepper
• 3 tbsp olive oil
• possibly milk

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

vegetarian, autumnal

Peel and deseed the pumpkin, and cut into 1 cm cubes. Finely chop the onion. Wash the zucchini and finely chop or grate it. Sauté the pumpkin and onion in olive oil in a large pan for about 5 minutes. Deglaze with a generous splash of white wine and sauté. After 3 minutes, add the zucchini and continue cooking until the white wine has reduced. Add the cream, season with two teaspoons of vegetable stock powder, salt, pepper, and a little nutmeg, and simmer for another 3-4 minutes. Add the cooked gnocchi and cook for 2-3 minutes to thicken the sauce. If desired, you can thin the sauce with a splash of milk. Serve with Parmesan cheese and a little basil. A semi-dry white wine goes well with this.