Potato and Pumpkin Dumplings with Warm Tomato and Pumpkin Chutney

The dumplings: if you want it to go quickly, peel the potatoes and cut into small cubes, cut the pumpkin into cubes that are twice as large (this results in about the same cooking time), simmer together in a saucepan with a little salt and a little water until soft. Alternatively, boil the potatoes as jacket potatoes and steam the pumpkin separately until soft)

When the potatoes and pumpkin are soft, drain and allow to evaporate well, pass them through the potato press. Season the puree with a little salt and nutmeg, mix in the semolina and potato flour, mix in the poppy seeds

Crouton for filling the dumplings: Cut the toast slices into small cubes and roast them in a pan with plenty of butter or something like that until golden brown. Let cool down.

With slightly damp hands, remove a small amount of dough for each of the dumplings (approx. 2 walnuts), press the dough flat in your hand and place 3-4 croutons in it, shape the dough around the croutons into a ball. Dust the outside with a little potato flour, then they will stick together well. Put in boiling salt water and let it simmer for about 15 minutes (the dumplings float on top, make a test if necessary)

In the meantime, finely chop the onions and garlic for the sauce and cut the pumpkin into very small pieces. Roast the garlic and onion in a pan with a little fat and then add the pumpkin. Add the tomatoes and season well with salt, pepper, oregano and chilli. Let simmer until the dumplings are ready or the pumpkin is firm to the bite / soft.

Spread the chutney on the plates, place the dumplings on top. Done (if you like, you can sprinkle some chopped greens or Parmesan on top)

Tip 7: Without the croutons in the middle, the dough can also be used for gnocchi, but in my opinion it is precisely the buttery taste in the middle of the dumplings that makes the recipe so appealing.

Note: Nobody should notice what's inside if you don't reveal it ...