Oven-baked potato dumplings with pumpkin and broccoli

Ingredients for 4 servings:

• 1 pack of HENGLEIN Schupfnudeln
• 250 g Hokkaido pumpkin(s)
• 250 g broccoli
• 1 onion(s)
• 125 g Emmental cheese, grated
• some oil
• salt and pepper
• Paprika powder
• n. B. herb curd
• e.g. pumpkin seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Autumn time – pumpkin time, a treat with Henglein!

Wash the pumpkin, halve it, remove the seeds, and cut it into large pieces. Then wash the broccoli and cut it into bite-sized florets (you can also use the stalk if you like). Finally, quarter the onion and slice it into rings. Place the vegetables and the dumplings on a baking sheet lined with baking paper. Drizzle with a little oil and season with salt, pepper, and paprika. Mix everything together and sprinkle with cheese. Bake the baking sheet on the middle rack of a preheated oven at 180°C (convection oven) for about 20 minutes. Serve the dumplings with pumpkin seeds and herb quark.