Baked Pumpkin Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g nocchi
- 400 g pumpkin meat (e.. Hokkaido)
- 1 onion (s)
- 3 cloves garlic
- 0.5 ½ vegetable stock cube or 1 teaspoon Vegeta
- 125 ml water, possibly more
- 100 g cheese (Dutch Gouda or Mozzarella), mild, rated
- some chili powder and / or paprika powder
- 1 tablespoon oil and a little pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes and sweat in oil until translucent. If necessary, peel the pumpkin and cut it into cubes (works great with a vegetable slicer). Then add the pumpkin to the onion, a little water and the vegetable seasoning. Thoroughly steam everything, if necessary add more water, but it should not become too thin. Add pepper, a little chili powder and / or paprika powder, salt and a little grated nutmeg to taste. Steam until the pumpkin is nice and creamy.
- Meanwhile, cook the gnocchi in a separate saucepan with salted water until they float to the surface. Strain the gnocchi and mix well with the pumpkin vegetables in a rather flat casserole dish (you can put a little pumpkin seed oil in the dish). Then sprinkle the grated cheese on top or cover with mozzarella slices. Baked in the oven for about 10-15 minutes.
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