Pumpkin dumplings

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• 200 g flour
• 30 g semolina
• 2 eggs
• 1 liter of salt water
• 1 can tomatoes, pureed
• 3 sage leaves
• salt and pepper
• 50 g Parmesan, freshly grated
• 1 clove(s) garlic
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple, delicious, vegetarian

Cut the pumpkin into wedges, peel and finely grate with a grater. Mix the flour, semolina and eggs with a pinch of salt and pepper to form a dough. Squeeze out the pumpkin flesh and mix it into the dough. Use two spoons to cut dumplings from the dough and boil in salted water for 8 minutes. Remove with a slotted spoon or strain. Peel and finely chop the garlic. Put the oil in a pan and fry the garlic briefly. Add the sage leaves and fry briefly in the oil. Then add the passata and bring the sauce to a boil briefly. Season with salt and pepper. Serve the dumplings on a plate and pour the tomato sauce over them. Sprinkle with Parmesan cheese.