Gnocchi with Pumpkin and Cocktail Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- If you like, you can sprinkle freshly grated parmesan on top.
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