Sweat the chopped onion in a pan with a little oil. Add the minced meat and fry until crumbly. Season to taste with salt, pepper, curry powder, chili powder and garlic. Add the tomato paste and let roast briefly. Pour in the vegetable stock and also add the diced pumpkin. Cover and let simmer for about 5 minutes.
Then add the crème fraîche, basil and the gnocchi and mix everything together well. Pour into a baking dish. Cut the mozzarella into slices and spread over the top.
Bake in a preheated oven at 200 ° C top / bottom heat for about 15 minutes.