Gnocchi with Pumpkin and Cocktail Tomatoes

Summary

Ingredients

• 1 small onion (s), finely diced
• 1 clove (s) garlic, finely chopped
• 150 g pumpkin meat, diced
• 250 g cocktail tomatoes, washed and halved
• 1 tablespoon white wine, optional
• 2 tablespoon parsley, chopped, possibly frozen
• salt and pepper
• Chilli powder
• Olive oil, approx. 6 - 8 tablespoon
• 500 g nocchi
• possibly parmesan, freshly grated

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Instructions

1. First bring the water for the gnocchi to a boil and cook the gnocchi as instructed. Then heat 3 - 4 tablespoons of olive oil in a pan. Fry the diced onion in it until translucent, add the garlic and pumpkin cubes and fry for about 8 minutes. Add the cocktail tomatoes and fry briefly. Season with salt, pepper and chilli and stir in the parsley. If you like, you can now stir in 1 tablespoon of white wine or simply leave it out.
2. Drain the finished gnocchi and add dripping wet to the vegetable mixture. Now pour enough olive oil over it that it becomes slightly creamy. I take another 3 - 4 tablespoons for this.
3. If you like, you can sprinkle freshly grated parmesan on top.