Pumpkin Gnocchi with Avocado Sauce

For the pumpkin gnocchi, preheat the oven to 180 °C. Cut the pumpkin into slices, place on a baking paper and bake for about 1 hour until soft.

Meanwhile, for the avocado sauce, wash the wild garlic and cut into strips. Pit and peel the avocado. Mash the flesh with a fork and mix with the remaining ingredients.

Peel and mash the cooled pumpkin pieces. Knead the pumpkin puree, flour, Parmesan cheese and spices for a few minutes.

Form the dough into two rolls about 40 cm long. Cut each roll into 16 pieces. Form small balls from the pieces and lightly press them in with the tines of a fork.

Place in boiling water and cook for about 3 minutes after rising. Lift out the pumpkin gnocchi with a slotted spoon and serve with the avocado sauce.

Preparation Tip:

After the wild garlic season, you can stir a finely chopped clove of garlic into the avocado sauce instead.

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