Potato and Pumpkin Gnocchi with Pumpkin Seed Tapenade

For the potato-pumpkin gnocchi with pumpkin seed tapenade, peel the still hot, cooked potatoes and press through the potato press. Allow to steam briefly. Then mix loosely with flour, semolina as well as salt and work quickly with liquid butter and egg to a smooth dough. Roll out on a floured table to a thickness of about 2 mm and cut out slices of about 9 cm in diameter with a round cutter.

Roll the prepared potato dough into finger-thick strands on a table sprinkled with cornstarch. Cut these into pieces about 3 cm long and press a pattern into each with a fork. Bring salted water to a boil in a saucepan and let the gnocchi steep for about 4 minutes.

Meanwhile, fry the cherry tomatoes in hot oil until the skin of the tomatoes bursts. Strain gnocchi and mix into hot pumpkin sauce. Arrange on warmed plates and add some pumpkin seed tapenade on top. For the pumpkin sauce, sauté the finely chopped onions in olive oil. Deglaze with wine, add pumpkin puree and bring to a boil. Add all the spices and cream, season with salt and a few drops of lemon juice. Stir in the pickled pumpkin cubes and bring to the boil once.

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