Gnocchi with pumpkin and cocktail tomatoes

Ingredients for 2 servings:

• 1 small onion(s), finely diced
• 1 garlic clove(s), finely chopped
• 150 g pumpkin flesh, diced
• 250 g cocktail tomatoes, washed and halved
• 1 tbsp white wine, optional
• 2 tbsp parsley, chopped, possibly frozen
• salt and pepper
• chili powder
• n. B. Olive oil, approx. 6 – 8 tbsp
• 500 g gnocchi
• possibly freshly grated Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, quick and easy to cook

First, bring the water for the gnocchi to a boil and cook the gnocchi according to the instructions. Then heat 3-4 tablespoons of olive oil in a pan. Sauté the diced onion until translucent, add the garlic and diced pumpkin, and fry for about 8 minutes. Add the cherry tomatoes and fry briefly. Season with salt, pepper, and chili, and stir in the parsley. If you like, you can stir in 1 tablespoon of white wine or simply omit it. Drain the cooked gnocchi and add them to the vegetable mixture while they are still dripping wet. Now drizzle over enough olive oil to achieve a slightly creamy consistency. I use about 3-4 tablespoons more for this. If you like, you can sprinkle with freshly grated Parmesan cheese.