Pumpkin Dumplings with Dried Tomatoes

Ingredients:
– 1 small Hokkaido pumpkin (about 400g of flesh)
– 500g boiled and mashed potatoes
– 200g all-purpose flour + a pinch for dusting
– Olive oil
– 1 egg
– ½ teaspoon each of curry, nutmeg, ginger, and turmeric
– ½ teaspoon salt
– Freshly ground pepper to taste
– Dried tomatoes in oil with herbs OLE!

Cut the pumpkin in half, remove the seeds, and cut it into smaller pieces. The thin skin of Hokkaido pumpkin does not need peeling. Drizzle the pumpkin pieces with olive oil, sprinkle with salt, and bake at 200 degrees Celsius for about 25 minutes until soft (you’ll make a puree from it). Blend the pumpkin into a puree and combine it with the potato puree. Add flour, egg, spices, and knead the dough. Sprinkle the countertop with flour and shape the dough into small rolls. Use a sharp knife to cut diagonal dumplings. Cook the dumplings for 2 minutes after they float to the surface in salted water. Remove them and rinse with water to prevent sticking. Mix them with dried tomatoes and serve hot. You can sprinkle them with grated Parmesan cheese.