Pumpkin gnocchi with cherry tomatoes and roasted onions

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 300 g buckwheat flour or other gluten-free flour
• 3 garlic cloves
• 1 pinch(s) of salt and pepper
• Turmeric powder
• Paprika powder
• 250 g cherry tomatoes
• Parsley
• Oil, of your choice
• fried onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, gluten-free

Deseed, peel, and dice the pumpkin. Soften in a steamer or in the oven at 200°C for 20 minutes. Meanwhile, finely chop the garlic cloves and quarter the cherry tomatoes, then set aside. Put a large pot of water on the stovetop, bring to a boil, and then reduce the heat to a gentle simmer. When the pumpkin cubes are ready, knead them with the flour, spices, and garlic until they form a dough, adding more flour if the dough is too sticky. Form four long snakes and cut them 2 cm apart. Roll out again briefly and press them into the typical gnocchi shape with a fork. Add the gnocchi to the simmering water, not all at once, otherwise they will stick together. When they float to the top, they are done. Brown the gnocchi with the tomato pieces in a pan with a little oil, season with salt and pepper, add parsley, and garnish with fried onions.