Summary

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

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Instructions

1. 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.
2. 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.