Fried Pumpkin Gnocchi on Parsnip Greens

Cut the toast into cubes. Whisk the sour cream with the egg and parmesan and add. Cut the shallot and pumpkin into small cubes and fry lightly in a little butter. Add parsley, salt, pepper, ground coriander, ground pumpkin seeds and nutmeg. Mix everything well and let it rest. Form dumplings and fry evenly on three sides in butter and finish cooking in the oven at 160°C. For the gratin: slice parsnip and potato, season with salt, pepper and nutmeg and stew in vegetable stock with cream until soft. Sprinkle with grated cheese and gratinate in the oven at high top heat (approx. 250 °C). Remove the gratin from the oven, arrange the roasted pumpkin dumplings on top and drizzle with some pumpkin seed oil.

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