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🍽️ Creamy Pumpkin Gnocchi Casserole

531 kcal · 30 min · 4 servings

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 each)
• salt
• pepper
• nutmeg
• 300 ml vegetable broth
• 3 tbsp cream cheese (45 % fat in dry matter; 20 g each)
• 500 g gnocchi (ready-made product, refrigerated section)
• 1 tsp black cumin
• 200 g feta (45 % fat in dry matter)
• 0.5 bunch sage (10 g)
• 2 tbsp pumpkin seeds (15 g each)

Instructions

1. 1. Peel the onion and garlic. Finely chop both ingredients.
2. 2. Remove the stems from the chili. Wash the pod and dice it finely.
3. 3. Cut the pumpkin in half. Remove the seeds and pulp with a spoon.
4. 4. Wash the pumpkin flesh. Cut it into cubes of about 2 centimeters.
5. 5. Heat the olive oil in a large pan.
6. 6. Sauté the onions and garlic over medium heat for 2 minutes until soft and translucent.
7. 7. Add the pumpkin cubes and chili to the pan.
8. 8. Fry the vegetables for another 5 minutes.
9. 9. Stir the tomato paste into the vegetables.
10. 10. Toast the tomato paste briefly.
11. 11. Season the mixture with salt, pepper, and freshly grated nutmeg.
12. 12. Pour the vegetable broth into the pan.
13. 13. Let the sauce simmer for about 5 minutes.
14. 14. Stir the cream cheese into the sauce.
15. 15. Whisk everything well until a creamy consistency forms.
16. 16. Fold the gnocchi into the sauce.
17. 17. Sprinkle the black cumin into the mixture.
18. 18. Transfer the entire mixture into a baking dish.
19. 19. Crumble the feta cheese into large pieces.
20. 20. Distribute the feta evenly over the casserole.
21. 21. Preheat the oven to 200 °C (180 °C fan or gas mark 3).
22. 22. Bake the casserole in the oven for about 15 minutes.
23. 23. Wash the sage leaves under running water.
24. 24. Shake the leaves dry.
25. 25. Finely chop the sage leaves.
26. 26. Let the finished casserole rest for 5 minutes.
27. 27. Plate the casserole.
28. 28. Sprinkle the portions with the chopped sage leaves.
29. 29. Add a few pumpkin seeds as a topping.
30. 30. Serve the dish warm.

Nutrition per serving

• kcal: 531
• Protein: 19 g · Fett/Fat: 27 g · Carbs: 50 g