Summary

Ingredients

• 600 g nocchi from the coolin shelf, possibly vean
• 1 tablespoon sage, freshly chopped
• 30 g butter or oil or vean mararine, approx.

For the vegetables:

• 500 g pumpkin meat, weihed and prepared
• 50 ml water
• 250 g mushrooms
• 1 clove garlic
• 1 large shallot (s)
• some oil for frying
• some salt and orange pepper from the mill
• 100 g cream cheese or a vean substitute product
• 200 ml milk or soy milk

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Instructions

1. First prepare the vegetables. Core and peel the pumpkin, cut into thin slices about the width of a thumb and crosswise. Clean the mushrooms and cut them into slices, dice the shallot, finely chop the garlic clove and remove the leaf rib from fresh sage leaves and cut into thin strips.
2. Heat some oil in a large pan and steam the pumpkin slices with approx. 50 ml of water until they are soft. Season with salt and freshly ground pepper. The water should evaporate and the pumpkin should brown a bit at the end. Depending on the type of pumpkin and the thickness of the slices, it should take about 10 minutes for the pumpkin to soften.
3. Put the pumpkin in a bowl, heat fresh oil in the pan and fry the mushrooms in it, season with salt, add the diced shallot and fry dry. Stir frequently so that nothing begins to stick. Fry the garlic cubes towards the end of the roasting time. As soon as the garlic is added, stir particularly thoroughly. It burns easily.
4. Put the pumpkin back in the pan, add the cream cheese and milk, heat and stir until smooth. Add enough milk to achieve the desired consistency.
5. While the mushrooms are frying, prepare the gnocchi. Melt the butter in a separate pan and fry the sage in it for about 1 minute. Fry the gnocchi in the sage butter until brown, stirring frequently.
6. For vegans, replace butter with oil or margarine, cream cheese and milk with soy products.