Mhhm ... The combination of hearty, creamy and nutty - with a slight spicey kick - is always easy! That's why we brought you both high-fiber pumpkin gnocchi and nutty pumpkin seeds. The quick-cooked paprika sauce keeps the balance between slightly spicy and wonderfully creamy perfect. Fast, easy and simply awesome!

Here's what you need:

• 1 piece red chili
• 2 pieces Red pepper
• ½ piece lemon
• 1 piece clove of garlic
• 5 g sage
• 15 g pumpkin seeds
• 400 g Pumpkin gnocchi
• 150 g Creme fraiche Cheese

And here's how to cook it:

1. Halve chili lengthways, core seeds and cut halves of chili into fine rings.
   Halve the red pepper, remove the core and cut the halves of the pepper into cubes of approx. 1 cm in size.
   Halve the lemon and juice.

2. Peel garlic and cut into thin slices.
   Peel sage leaves and cut lengthwise into thin strips.
   In a large pan, sprinkle pumpkin seeds without adding fat until they smell.
   Then remove from the pan.

3. Heat the butter in the large pan, fry the garlic slices and sage strips for 1 - 2 minutes.
   Then transfer sage-garlic butter into a small bowl.

4. Add pumpkin gnocchi with butter to the large pan.
   Brown all around for 3 - 5 minutes until golden brown, turning it several times.
   Remove the gnocchi from the pan and put aside for a short while.

5. Prepare hot vegetable broth.
   Heat oil in the large pan and sauté the diced red pepper and chilli rings (spicy!) For 3 - 5 min.
   Prepare vegetable broth, crème fraîche, lemon juice, a little salt and pepper and mix well.

6. Mix the gnocchi under the sauce and reheat.
   Spread gnocchi in paprika sauce on a plate, drizzle with sage garlic butter, sprinkle with pumpkin seeds and enjoy.

Good Appetite

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