Summary

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

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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.