🍽️ Baked Gnocchi in Pumpkin Sauce

Name: Baked Gnocchi in Pumpkin Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: Hokkaido pumpkin 1 pc.; garlic cloves 1 pc.; rosemary, fresh 5 g; olive oil 4 tbsp; salt pinch; pepper, black ground pinch; pumpkin seeds 4 tbsp; butter 4 tbsp; gnocchi, fresh 800 g; cream cheese, plain 150 g; milk 150 ml; parmesan, grated 100 g

550 kcal · 30 min · 4 servings

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Ingredients

Hokkaido pumpkin 1 pc.
garlic cloves 1 pc.
rosemary, fresh 5 g
olive oil 4 tbsp
salt pinch
pepper, black ground pinch
pumpkin seeds 4 tbsp
butter 4 tbsp
gnocchi, fresh 800 g
cream cheese, plain 150 g
milk 150 ml
parmesan, grated 100 g

Instructions

1. Preheat the oven to 200 °C (top/bottom heat). Wash the pumpkin, halve it, remove the seeds with a spoon, and cut the pumpkin into coarse cubes. Peel the garlic and press it with the flat side of a knife. Rinse the rosemary and shake it dry.
2. Spread the pumpkin, garlic, and rosemary on a baking sheet lined with parchment paper. Mix everything with olive oil, season with salt and pepper, and bake in the oven for about 20 minutes.
3. Heat a pan over medium heat. Toast the pumpkin seeds in it without fat for about 2 minutes. Let the pumpkin seeds cool and chop them coarsely. Heat the pan again with butter over high heat and fry the gnocchi in it for approximately 5 minutes until golden brown, lightly salted.
4. Take the pumpkin out of the oven and put two-thirds of it into a tall container. Add cream cheese and milk and puree the pumpkin sauce until smooth. Season it savory with salt and pepper.
5. Mix the pumpkin sauce with the baked pumpkin cubes and the fried gnocchi in a baking dish and sprinkle everything with parmesan. Bake the dish in the oven for about 5 minutes and serve it sprinkled with the roasted pumpkin seeds. Enjoy your meal!

Nutrition per serving

kcal: 550
Protein: 18 g · Fett/Fat: 30 g · Carbs: 55 g