Gnocchi with pumpkin sauce and Chicken

Preheat the oven to 400 °F.

Cut the tomatoes, and onion, into eights, dice the pumpkin, peel and finely chop the garlic and put everything in a baking dish.

• 1 ⁠½ Tomatoes (~ 6.3 oz)
• 1 Onion, yellow (~ 2.8 oz)
• 6.3 oz Pumpkin (w/o seeds)
• ½ Garlic clove (~ 0.1 oz)

Add tomato paste, paprika, olive oil, chili, salt, and pepper, mix well, place the feta on top and bake for 30 minutes. Give it a good stir after 15 minutes.

• 1 tsp Tomato paste
• ¼ tsp Sweet paprika, ground
• 1 tsp Olive oil
• ¼ tsp Crushed pepper
• Salt
• Black pepper
• 2.8 oz Feta cheese, reduced fat

10 minutes before you take the tomatoes out of the oven, heat the olive oil in a non-stick frying pan over medium heat. Fry the gnocchi until golden brown and set aside.

• ½ tsp Olive oil
• 9.9 oz Gnocchi, precooked

Cut the chicken into bite-size pieces. Heat the olive oil in a non-stick frying pan over medium heat and fry the chicken pieces until golden brown and set aside. Make sure the chicken is fully cooked.

• 5.3 oz Chicken breast
• ½ tsp Olive oil

Put the gnocchi and chicken in the baking dish, mix well, serve and top with parsley.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Enjoy your meal!