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🍽️ Pumpkin Gnocchi with Tomato Sauce

497 kcal · 30 min · 4 servings

Ingredients

• 250 g pumpkin (peeled)
• 375 g dumpling dough (0.5 pack; refrigerated section)
• salt
• pepper
• 1 tbsp oil
• 400 g chopped tomatoes (can)
• 1 tsp honey
• 2 tbsp pumpkin seeds
• 3 tsp butter
• 25 g parmesan (1 piece)

Instructions

1. 1. Remove the flesh from the pumpkin and grate it finely into a bowl.
2. 2. Add the dumpling dough and 130 milliliters of water to the grated pumpkin.
3. 3. Knead the mixture vigorously by hand until everything is well combined.
4. 4. If the dough seems too dry, add a little more water.
5. 5. Season the dough with salt and pepper.
6. 6. Let the dough rest for 10 minutes to allow it to swell.
7. 7. Heat the oil in a large pan.
8. 8. Add the tomatoes to the hot pan.
9. 9. Season the tomatoes with salt and pepper.
10. 10. Let the tomatoes simmer at medium heat for a while.
11. 11. Sweeten the sauce with the honey.
12. 12. Keep the sauce warm until needed.
13. 13. Chop the pumpkin seeds coarsely.
14. 14. Melt the butter in a separate pan.
15. 15. Toast the pumpkin seeds in the butter for about 2 minutes.
16. 16. Grate the Parmesan on the fine side of a box grater.
17. 17. Bring plenty of salted water to a boil in a wide pot.
18. 18. Knead the pumpkin dumpling dough well once more.
19. 19. With damp hands, form small balls with a diameter of about 2 centimeters.
20. 20. Flatten each ball in the palm of your hand.
21. 21. Press shallow ridges into the gnocchi with a fork.
22. 22. Add the gnocchi to the boiling salted water.
23. 23. Reduce the heat and cook the gnocchi for 2 to 3 minutes.
24. 24. Remove the gnocchi as soon as they float to the surface.
25. 25. Let the gnocchi drain well in a slotted spoon.
26. 26. Pour the pumpkin seed butter over the finished gnocchi.
27. 27. Sprinkle the gnocchi with the grated Parmesan.
28. 28. Serve the gnocchi together with the warm tomato sauce.

Nutrition per serving

• kcal: 497
• Protein: 13 g · Fett/Fat: 25 g · Carbs: 54 g