Ingredients

The following ingredients have 2 Servings
  • 9 ozs Pumpkin (peeled)
  • 0.5 pkg Dumpling dough (375 grams; refrigerated section)
  • salt
  • peppers
  • 1 Tbsp vegetable oil
  • 14 ozs chopped tomatoes (canned)
  • 1 tsp honey
  • 2 Tbsps Pumpkin seed
  • 3 tsps butter
  • 1 pc Parmesan (25 grams)

Instruction

  • Finely grate pumpkin pulp and place in a bowl.
  • Add dumpling dough and 130 ml (approximately 1/2 cup) water to pumpkin. Knead with your hands and add water if needed. Lightly season dough with salt and pepper and let rest for 10 minutes.
  • Meanwhile heat oil in a large skillet. Add tomatoes and season with salt and pepper.
  • Simmer tomatoes over medium heat. Mix in honey and keep warm.
  • Coarsely chop pumpkin seeds. Melt butter in a pan, add pumpkin seeds and roast for about 2 minutes. Grate Parmesan cheese on the fine holes of a box grater. Bring salted water to a boil in a large pot.
  • Knead dumpling dough and shape into balls about 2 cm (approximately 3/4 inch) in diameter with moistened hands. Flatten each gnocchi with a fork while holding in the palm of your hand.
  • Drop gnocchi into boiling salted water. Reduce heat and cook until gnocchi rise to surface, 2-3 minutes.
  • Remove gnocchi with a slotted spoon and drain well. Pour pumpkin seed butter over gnocchi, sprinkle with Parmesan and serve with tomato sauce.