Gnocchi with pumpkin

Ingredients for 4 servings:

• 1 kg gnocchi
• 200 g pumpkin(s), e.g. butternut squash
• 200g mozzarella
• 1 bunch of basil
• 2 tbsp balsamic cream or mild balsamic vinegar
• olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Gnocchi with zucchini

Peel and deseed the pumpkin, and cut into cubes of a suitable size. Fry the pumpkin cubes in a pan with a little olive oil. Cut the mozzarella into similarly sized cubes. Pluck the basil leaves, wash them, and dry them thoroughly with a kitchen towel or paper towel, then chop them. Bring a large pot of water to a boil, add a little salt, and cook the gnocchi until tender. The gnocchi will float to the top when cooked. Drain the gnocchi, and place them in a large bowl. Add the mozzarella, basil, and warm pumpkin pieces. Season to taste with 2-3 tablespoons of oil, balsamic vinegar or balsamic cream, and salt and pepper to taste, toss to combine, and serve.