Baked Gnocchi with Hokkaido Pumpkin
Ingredients:
- About 500 g gnocchi (preferably homemade)
- About 500 g pumpkin (Hokkaido is ideal, but you can use butternut squash if Hokkaido is unavailable)
- 1 onion
- 2-3 garlic cloves
- 1 vegetable bouillon cube
- 1 ball of mozzarella cheese (or 2 if you love cheese—this way the pumpkin flavor will be less dominant)
- A pinch of ground chili pepper
- Salt, pepper, nutmeg
- Olive oil
Preparation:
Sauté the chopped onion in a little olive oil, then add the pumpkin diced into small pieces. Pour in about 1.5 deciliters of water, add the bouillon cube, salt, pepper, chili, crushed or minced garlic, and a pinch of nutmeg.
Simmer over low heat until the pumpkin softens, ideally until it becomes creamy. Next, mix the pumpkin with the gnocchi and transfer everything into a greased baking dish. Top with slices of mozzarella.
Bake in the oven at about 200°C, just enough to brown the top and melt the cheese, for about 15-20 minutes.
