Summary

Ingredients

• 1 kg butternut squash (se)
• 400 g cream
• 800 g nocchi
• 1 small Piece (s) zucchini
• 1 onion (s)
• some parmesan
• 2 teaspoons vegetable stock, instant
• 1 shot white wine
• some nutmeg
• some parmesan
• some basil for garnish
• some salt and pepper
• 3 tablespoon olive oil
• possibly milk

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Instructions

1. Peel and core the pumpkin and cut into 1 cm cubes. Finely chop the onion. Wash the zucchini and chop or grate.
2. Fry the pumpkin and onion in a large pan in olive oil for about 5 minutes. Deglaze with a good dash of white wine and steam in it. After 3 minutes add the zucchini and continue cooking until the white wine has boiled down. Add the cream, season with two teaspoons of vegetable stock powder, salt, pepper and a little nutmeg and simmer for another 3 - 4 minutes.
3. Add the finished gnocchi and cook for 2-3 minutes so that the sauce thickens. If desired, the sauce can also be made more liquid with a dash of milk.
4. Serve with parmesan and a little basil.
5. A semi-dry white wine goes well with it.