Pumpkin Polenta Gnocchi

For the pumpkin polenta gnocchi, wash the pumpkin, halve it, remove the seeds and cut half the pumpkin into fine cubes. (Tip: Hokkaido pumpkin you do not need to peel, this can be used with the shell).

For the pumpkin puree, cut the remaining pumpkin including the peel into wedges, place the pieces on a baking tray and cook in the oven at 220 °C until soft. Remove the flesh from the peel and mash finely with a fork.

For the polenta gnocchi, mix all the ingredients together and season well. Bring salted water to a boil, form gnocchi with two wet spoons and let them slide into the water. Cook in lightly simmering water. This will take about 15-25 minutes, depending on size.

Melt butter in a pan, add breadcrumbs and toast until light brown. Remove the cooked dumplings from the water and toss in the butter crumbs.

For the vegetables, heat the oil, fry the onion and garlic briefly, add the vegetables and cook until al dente. At the end of the cooking time, mix in the chopped herbs.

Serve the pumpkin vegetables with the polenta gnocchi and sprinkle with grated Parmesan cheese. Serve the pumpkin polenta gnocchi.

Preparation Tip:

The pumpkin polenta gnocchi can also be served as a side dish.

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