Pumpkin Gnocchi on a Bed of Spinach

For the pumpkin dumplings knead all ingredients to a not too soft dough. (Depending on how much liquid the pumpkin flesh contains, it may be that you still have to knead some flour).

Bring enough salted water to a boil and with 2 spoons cut out dumplings from the dough mixture and simmer in the water until they rise to the surface.

Gradually work the whole dough into dumplings and simmer in the salted water until done. Remove the dumplings from the water with a ladle and let them drain.

In the meantime, heat the clarified butter and fry the cooked gnocchi on both sides until they take on color.

For the spinach bed, squeeze the defrosted spinach leaves and chop them coarsely. Heat the olive oil and fry the finely chopped garlic in it.

Add the spinach and season with salt, pepper and chili. Cook at low temperature. (If necessary, add 2 -3 tablespoons of the squeezed spinach water to prevent burning).

Arrange the pumpkin gnocchi on a bed of spinach and serve.

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