Pumpkin Gnocchi Casserole

Ingredients

• 1 onion
• 1 Garlic clove
• 0.5 Red chili pepper
• 400 g Hokkaido pumpkin
• 2 tbsp olive oil
• 2 tbsp tomato paste (15 g)
• Salt
• Pepper
• nutmeg
• 300 ml Vegetable broth
• 3 tbsp cream cheese (45% fat in the tub; 20 g)
• 500 g gnocchi (ready-made, refrigerated shelf)
• 1 tsp Black cumin
• 200 g feta (45% fat in the tub)
• 0.5 bunch sage (10 g)
• 2 tbsp pumpkin seeds (15 g)

Instructions

1. 1.

   Peel and finely chop onion and garlic. Clean, wash, and dice chili pepper. Clean pumpkin, halve it, remove seeds, wash, and cut flesh into ~2 cm pieces.

2. 2.

   Heat olive oil in a pan and sauté onion and garlic over medium heat for 2 minutes until translucent. Add pumpkin and chili, cook for another 5 minutes. Stir in tomato paste, briefly toast, then season with salt, pepper, and freshly grated nutmeg. Pour in vegetable broth and simmer for about 5 minutes.

3. 3.

   Add cream cheese and stir well. Mix gnocchi and black cumin into the sauce, transfer everything to a baking dish. Roughly crumble feta on top. Bake in preheated oven at 200°C (180°C fan; gas: level 3) for about 15 minutes.

4. 4.

   Meanwhile wash sage, shake dry, and finely chop. After baking, let the casserole cool for 5 minutes, then serve on plates sprinkled with sage and pumpkin seeds.