Cutting the products

• Remove the peel from the pumpkin and remove the seeds. Cut the pumpkin into large pieces.
• Cut the celery, onion and garlic as described in the ingredients list.

Preparation method

• Place a pan with water and salt on the stove to cook the gnocchi.
• Fry the pumpkin, celery and onion with a dash of olive oil. (3 mins)
• Add the garlic later so it doesn't burn. (1 min)
• Deglaze the mass with the vegetable stock.
• Add the bunch of sage. (keep a few leaves aside for the dish at the end)
• Add the cooking cream.
• Cook the mixture with a lid on the pan until all the vegetables are cooked. this can take at least 15 to 25 minutes. Keep an eye on the amount of moisture in your jug every now and then. If this becomes too little you can always add some water.
• When the vegetables are cooked, remove the sage from the mass with tongs or tweezers.
• Now puree the mass completely smooth with a hand blender. Check whether the pumpkin cream has a nice yoghurt-thick structure. If the cream is too thick, you can always weaken it with some water or vegetable stock.
• Season the cream with salt and pepper.
• In between, cook the gnocchi as described on the package.
• Add the gnocchi to the pumpkin cream and mix together.

Presentation of your dish

• Grab a nice plate or bowl
• Place a few spoonfuls of gnocchi in the center of the plate
• Drain the water from the burrata and pick pieces. Place this evenly on the gnocchi.
• Garnish the dish with a few sprigs of sage and possibly some tasty extra virgin olive oil.

TIP: Add roasted pistachio or pumpkin seeds to give this dish a nice crunch!