Gnocchi with garlic flowers

The ingredients:

500 g of gnocchi, for example from the refrigerated shelf or make yourself from boiled potatoes, polenta and semolina

1 small cooked, pureed Hokkaido or
1 glass (approx. 350 g) pumpkin puree

2 small or 1 large jar of pickled garlic flowers

500 g colorful cocktail tomatoes

5 tbsp olive oil, 1/2 tsp herbs de Provence

180 g feta and 1/2 teaspoon salt

Line a baking tray with baking paper and preheat the oven to 220 degrees top and bottom heat. Wash the tomatoes, halve them and drain the garlic flowers. Mix gnocchi with pumpkin puree. Spread all the ingredients except the feta on the baking tray and season with salt. Crumble feta over it and bake for 30 minutes. Bon appetit!