Fall colorful! And easy to prepare. Our pumpkin gnocchi bring color to the plate, and the slightly bitter note of the radicchio harmonizes perfectly with the mild sweetness of the Hokkaido pumpkin. But if you haven't tried your hand at making Italian dumplings yet, now is the time! As always, the most important thing is the ingredients. With gnocchi, pay particular attention to the quality of the potatoes, which should be floury. And if you have a few gnocchi left over (which we don't think you will), they are also delicious simply with melted butter, freshly ground pepper and freshly grated Parmesan cheese.

Ingredients for the gnocchi: 400 g pumpkin puree from oven-baked Hokkaido 300 g potatoes, pressed from floury jacket potatoes 1 pinch of nutmeg ½ tsp lemon zest 60 g potato flour 150 g wheat flour (or 140 g gluten-free flour) Salt Flour for shaping Ingredients for 2 portions: Pumpkin gnocchi (hot, about 300 g per portion) 2 tbsp olive oil ½ clove finely diced garlic ½ peperoncino ½ tsp oregano 4-5 basil leaves 200 ml (or more) cooking water from making the gnocchi 4 tbsp spring onions, cut into rings 2 tsp chopped parsley ½ tsp lemon zest 5 tbsp lemon juice 140 g radicchio strips 2 tbsp butter Parmesan to taste

1. wash the pumpkin, remove the seeds, cut into eighths and bake in the oven at 180 °C for about 20-25 minutes. Leave to cool and puree with a hand blender. Wash the potatoes and boil them with the skin on. Leave to cool briefly, peel, press through a potato ricer and add. 2. Mix the potato flour, wheat flour (or gluten-free flour). Add the salt, nutmeg and lemon zest and mix well with the pumpkin and potato mixture in a bowl. When everything has combined, knead the dough well again on a floured work surface, roll out finger-thick strands of dough in portions, cut off 2-3 centimetre long pieces and shape into gnocchi with a fork. 3. Gradually add the gnocchi to the boiling water and cook over a low heat for about 4 minutes. Stir carefully from time to time so that the dumplings do not stick together. As soon as the gnocchi float to the top, remove with a slotted spoon and drain. Keep the cooking water for further preparation. 4 Heat the olive oil in a pan, sauté the garlic, peperoncino, oregano and basil, deglaze with the pumpkin cooking water and add the hot or reheated pumpkin gnocchi. Simmer briefly. 5. Toss in the spring onions, parsley, lemon zest and lemon juice, remove the pan from the heat and fold in the radicchio strips. Stir in the butter until it thickens; depending on the desired consistency, you can add a little more pumpkin cooking water. 6. To serve, sprinkle with Parmesan to taste. Enjoy your meal!