Pumpkin Polenta Gnocchi with Red Beans

Cut pumpkin pulp and onion into small cubes, sauté in MAZOLA corn oil, add 3/8 l water and stir in KNORR Kaiser Teller Pumpkin Cream Soup.

Bring to a boil and boil down polenta while stirring constantly, season lightly with salt and pepper, add beans and let cool for about five minutes.

Roll out puff pastry (50 x 30 cm) and cut into 15 squares. Place the filling on one half of the pastry pieces, fold the uncovered half of the pastry over the top and press the edges together with a fork. Brush the pastries with beaten egg and bake in a preheated oven at 200° C (fan oven 180° C) for about 12 minutes.

Prepare KNORR Feinschmecker Kräuter Rahm Sauce according to package instructions and serve with the Tascherln.

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