Spicy meatballs with Gnocchi

Meatballs:
1\2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, minced
500g mince
1 egg
1 tsp dried thyme
1 tsp coriander (fresh or dried)
1 tsp dried cumin
1 tsp basil
1 tsp salt
1/2 cup breadcrumbs

Fry onions and garlic in olive oil until soft. Cool and mix with other ingredients. Knead with the palm of your hand, turning over many times to make it a smooth paste. Roll into small balls and place on an oven tray lined with wax paper. Bake at 220 degrees Celsius for 10-12 minutes.

Main dish:

1 onion, sliced
3 green or coloured peppers, sliced in strips
1 clove garlic, minced
1/4 of a pumpkin, peeled and chopped in small cubes
1 tomato peeled and chopped (optional, I do this when I have a surplus of tomatoes that need to be used up)
1 can of stewed tomatoes, or diced tomatoes (If using 4 or 5 fresh tomatoes, omit)
1 tsp of chicken stock (try to use one without msg)
1 tsp cumin
2 tsp turmeric
1 tsp thyme
1 tsp coriander
1 tsp curry powder
salt and pepper
1 pkt (500g) prepared Gnocchi

Saute onion, garlic and green pepper in 1 tbsp olive oil. Add the pumpkin and coat with oil. Add the chopped tomato and/or can of stewed tomatoes. Season with chicken stock, 1 tsp cumin, 2 tsp turmeric, 1 tsp thyme, 1 tsp coriander, 1 tsp curry powder, salt and pepper. Add water to cover the vegetables and bring to the boil. Add meatballs when done and simmer together.
While simmering, bring a large pot of water to the boil and add the Gnocchi. Boil until they float to the top (usually around 2-3 minutes), then drain. Mix in with the meatball mixture. I usually simmer it down so it becomes a little pasty, but if you like it more soupy remove from heat sooner.
Serve with sour cream if desired.