Pumpkin gnocchi with tomato and fontina cheese

<ul> <li style="font-weight: 400;text-align: left"><span style="font-weight: 400">In a large skillet put a little oil and the peeled clove of garlic. Let it brown. </span></li> <li style="font-weight: 400;text-align: left"><span style="font-weight: 400">Add the tomato pulp and let it cook for about 10 minutes. Adjust the salt and pepper. A classic tomato sauce should form. </span></li> <li style="font-weight: 400;text-align: left"><span style="font-weight: 400">Pour the gnocchi mamma emma with pumpkin directly into the tomato sauce, adding a little hot water and letting it cook for a few minutes.</span></li> </ul> <p><img class="alignnone wp-image-5983 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/05/idee-alternativa-ricette-sugo-pomodoro.jpg" alt="" width="800" height="533" /></p> <ul> <li style="font-weight: 400;text-align: left"><span style="font-weight: 400">Meanwhile, take the fontina cheese, remove the skin and cut it into small pieces.</span></li> <li style="font-weight: 400;text-align: left"><span style="font-weight: 400">Add the fontina cheese to the gnocchi in the pan and stir for a few minutes so that the cheese melts and creates a creamy mixture with the tomato.</span></li> <li style="font-weight: 400;text-align: left"><span style="font-weight: 400">As soon as they are ready, divide them among serving plates and serve hot sprinkled with grated Parmesan cheese to taste.</span></li> </ul> <p> </p>