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Ingredients (4 servings)
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600 g Bio Speisekürbis Hokkaido
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500 g Gnocchi
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150 g Bio Baby Spinat
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200 g Feta
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Olivenöl
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees. Wash the Hokkaido pumpkin, remove the seeds, and cut into bite-sized cubes.
- Spread the pumpkin cubes and gnocchi on a baking sheet, drizzle with olive oil, season with salt and pepper, and mix well.
- Bake in the hot oven for about 20 minutes until golden brown and the pumpkin is tender.
- Wash and spin dry the baby spinach. Roughly crumble the feta.
- Add the spinach and feta to the baking sheet for the last 3 minutes of baking, fold in gently, and serve with a pinch of nutmeg.
