Gnocchi in pumpkin sauce

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A delicious vegetarian meal of soft gnocchi in a slightly spicy pumpkin sauce




Cut the pumpkin in half and remove the seeds. Optionally, peel the pumpkin or at least cut away the less beautiful pieces. Cut the flesh into pieces.
Finely chop the garlic and red pepper (to taste). Fry in a pan with a little oil or butter. Then add the pumpkin pieces and fry for a further 2 minutes.
Then add the water and crumble half the stock cube. Let the pumpkin simmer for about 10 to 15 minutes with the lid on the pan until the pumpkin has softened. You can test this by poking it with a fork.
Puree the pumpkin finely with the immersion blender. Season the sauce with a pinch of dried sage.
Cook the gnocchi in a pan. That takes about 2 minutes. If they float to the top, they are cooked. Drain and rinse immediately with cold water. This will stop the yarn and make them less likely to become soggy.
Add the gnocchi to the pumpkin sauce and toss through. Warm through briefly and serve the pumpkin gnocchi with some cheese, pine nuts and a handful of arugula.
Tips: Also try vegan Parmesan cheese. Just available in the supermarket.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
pumpkin gnocchi

Source: Leukerecepten by leukerecepten-nl.
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