Pumpkin Gnocchi with Tomato Sauce

Ingredients

• 250 g pumpkin (peeled)
• 375 g gnocchi dough (0.5 pack; refrigerated shelf)
• Salt
• Pepper
• 1 tbsp oil
• 400 g diced tomatoes (canned)
• 1 tsp Honey
• 2 tbsp pumpkin seeds
• 3 tsp butter
• 25 g parmesan cheese

Instructions

1. 1.

   Grate the pumpkin flesh very finely and place it in a bowl.

2. 2.

   Add the gnocchi dough and 130 ml water to the pumpkin. Knead well with your hands, adding more water if needed. Season lightly with salt and pepper and let the dough rest for 10 minutes.

3. 3.

   Meanwhile heat the oil in a large pan. Add the tomatoes, season with salt and pepper.

4. 4.

   Simmer at medium heat until slightly reduced. Sweeten with honey and keep warm.

5. 5.

   Coarsely chop the pumpkin seeds. Melt butter in a pan and toast the seeds for about 2 minutes. Grate the parmesan on the fine side of a box grater. Bring plenty of salted water to a boil in a wide pot.

6. 6.

   Knead the dough thoroughly and, with damp hands, form balls about 2 cm in diameter. Flatten each ball in your palm with a fork.

7. 7.

   Drop the gnocchi into the boiling salted water. Reduce heat and cook for 2-3 minutes until they rise to the surface.

8. 8.

   Remove with a slotted spoon and drain well. Pour pumpkin seed butter over the gnocchi, sprinkle with parmesan, and serve with tomato sauce.