Pumpkin Gorgonzola with Gnocchi

Ingredients for 3 servings:

• 1 large onion(s), finely diced
• 2 tbsp olive oil
• 800 g Hokkaido pumpkin(s), diced
• 1 kg gnocchi (e.g. refrigerated)
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 tbsp sage
• 2 garlic cloves, squeezed
• 2 tbsp, heaped tomato paste
• 200 ml cream
• 100 g Gorgonzola, chopped
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

the perfect dish for cold autumn days

Finely dice the onion and sauté in olive oil in a large pan. Wash and deseed the pumpkin, and cut into small pieces (1-2 cm), then add it to the onions. Simmer over medium-high heat for 5-10 minutes, until the pumpkin begins to soften. Meanwhile, bring a large pot of salted water to a boil and let the gnocchi simmer for 2-3 minutes, then drain and keep warm. Finely chop the herbs (finely chop if fresh, and in a mortar if dried) and add them to the pan with the pumpkin and onions along with the crushed garlic. Sauté briefly to allow the aromas to develop, then add the tomato paste and sauté briefly again. Reduce the heat, deglaze with cream, and stir in the shredded Gorgonzola. Simmer until the pumpkin is tender and the sauce reaches the desired creaminess. Season with salt and pepper, and stir in the gnocchi.