Gnocchi Romaine with Pumpkin

Cut the pumpkin into small cubes and steam at 100 °C for 4-5 min until soft. Soup, milk and pumpkinism boil, sprinkle semolina and make about 10 min to a thick porridge.

Mix egg and add to porridge with pepper. Spread on a baking sheet, cool. Cut into squares and layer them in a brick shape in a baking dish. Sprinkle with butter flakes and cheese. Bake with hot air at 180 °C for 15 minutes.

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