Pumpkin Gnocchi on Cherry Tomatoes with Fried Onions

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 small Hokkaido pumpkin (se)
  • 300 g buckwheat flour or other luten-free flour
  • 3 clove (s) garlic
  • 1 pinch (s) salt and pepper
  • Turmeric powder
  • Paprika powder
  • 250 g cherry tomato (s)
  • parsley
  • Oil, your choice
  • roasted onions
Pumpkin Gnocchi on Cherry Tomatoes with Fried Onions
Pumpkin Gnocchi on Cherry Tomatoes with Fried Onions

Instructions

  1. Core, peel and cut the pumpkin into cubes.
  2. Let it soften for 20 minutes in the stew or in the oven at 200 ° C.
  3. Meanwhile, cut the garlic cloves into small pieces and quarter the cherry tomatoes, set aside. Put on a large saucepan of water, bring to a boil and turn the heat down so that it only simmered gently.
  4. When the pumpkin cubes are ready, knead together with the flour, the spices and the garlic to a mass, if necessary add flour if the mass is too sticky. Now form four long snakes and cut them 2 cm apart. Roll out again briefly and press in the typical gnocchi shape with a fork. Now put the gnocchi in the simmering water, not all at once, otherwise they will stick together. If they swim up, they are good. Fry the gnocchi with the tomato pieces in a pan with a little oil, season with salt and pepper, add parsley and garnish with fried onions.

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