Ingredients:
Gnocchis:
300 g pumpkin  (E),
2 EL butter (E),
200 g cream cheese with herbs (Wo)
2 eggs (E),
200 g whole spelt flour (Wo),
30 g grated parmesan cheese (F),
1 teaspoon unrefined salt (Wa), Pepper (M), ½ teaspoon freshly grated nutmeg (M)

Sauce:
50 g butter (E) or Ghee (E),
12-15 leaves of fresh sage (F)
Grate the peeled pumpkin and steam in the butter for 3 to 5 minutes. Drain cooked pumpkin on a sieve and let it cool off. Mix with spelt flour, cream and parmesan cheese, eggs and spices. Let the dough rest in the fridge for 30 minutes (should be soft, but not sticky...)
Cut out walnut-sized gnocchi with two wet tablespoons and put directly into a pot with simmering salted water. Let cook for more or less 5 minutes. If the gnocchis swim at the surface, remove with a  skimmer and let them dry a little bit.
Melt the butter in a pan and put in the chopped sage leaves. Add the drained-off gnocchis and toss them shortly in the butter.
Strengthens: Wood, Fire & Earth
thermal energy:  neutral
Vegetarian dish