Gnocchi with a creamy pumpkin and mushroom sauce

Directions

• Wash and core the pumpkin and cut into small pieces. Put in a saucepan with milk, nutmeg and cinnamon and cook on medium heat for about 10-15 minutes or until the pumpkin is tender. If necessary, add more liquid such as water or broth.
• In the meantime, peel the onion and garlic and chop both finely. Clean the mushrooms and cut in half or into quarters depending on the size. Wash thyme and shake dry. Then strip the needles from the stems and finely chop them.
• Heat the oil in a pan on medium heat. Steam the onion in it until translucent. Add the mushrooms and fry until no more liquid comes out. Add the garlic and half of the thyme and season everything with salt and cayenne pepper.
• Bring salted water to the boil in a saucepan at the same time. Add the gnocchi and reduce the heat to low. Let the gnocchi simmer for about 5 minutes. Then drain in a sieve.
• Puree the pumpkin. Add more liquid, such as water or milk, if needed. Fold the mushrooms into the sauce and briefly heat them over medium heat. Season to taste with salt and pepper.
• Spread the gnocchi on plates, pour the pumpkin and mushroom sauce on top and serve sprinkled with the remaining thyme. (Tip: The gnocchi can be refined with hard cheese or feta, if you like.)