Pumpkin gnocchi Bolognese

1. Peel onions, garlic and carrots, clean the celery. Finely dice everything.

2. Heat the large pot on the highest level up to the roasting window, switch to a low level and roast the mince meat until it crumbles.

3. Add the diced vegetables and lightly roast. Stir in tomato paste and roast briefly, add chopped tomatoes and broth and mix everything well.

4. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 20 minutes in the vegetable area. Add herbs and season to taste with herbs and oil.

5. Peel, core and coarsely dice the pumpkin.

6. Cut out a circle of baking paper with the help of a 24 cm lid. Heat the small pot on the Navigenio on level 6 up to the roasting window, place baking paper inside, spread pieces of pumpkin around and put the pot in the inverted lid.

7. Place the Navigenio overhead and switch to low level, bake for approx. 25 minutes. At the end of cooking time, remove the pumpkin from the pot, drain well, finely puree and let cool.

8. Add salt to the pumpkin puree and knead in flour until a smooth, shapeable dough forms.

9. Shape the dough into rolls on a floured work surface, cut into small pieces and use a fork to roll them into the typical gnocchi shape.

10. Boil plenty of water in a suitable pot, season with salt and cook the gnocchi in the uncovered pot in batches on a low level until they float to the surface.

11. Remove the gnocchi with a skimmer and keep warm. Cook the rest of the gnocchi in the same way.

12. Serve the gnocchi with the Bolognese and sprinkle with Parmesan.