Heat the olive oil in a wok or large frying pan.
Fry the paprika, Italian herbs and tomato puree for about 1 minute over medium-high heat.
Add the sliced onion, garlic and red pepper and fry for 2 minutes, keep stirring.
Add the pieces of pumpkin, carrot and pesto. Mix well and put the lid on the pan. Let simmer for about 3 minutes.
Meanwhile, blend the tomatoes with a little salt in a blender or with a hand blender to make tomato sauce.
Turn down the heat. Add the tomato sauce, lime juice, Brussels sprouts and celery. Stir well again and then stew for 20 minutes on low heat with the lid on. Stir occasionally while it cooks.
Meanwhile, in another pan, fry the mushrooms until brown, adding a splash of water if necessary so they brown well. Set aside.
Prepare the gnocchi according to the instructions.
When the large pan of vegetables is cooked after 20 minutes, turn off the heat and add the cucumber pieces, sliced olives, fried mushroom pieces and chopped basil. Stir to combine and leave to warm a little more.
Before serving, mix in a generous splash of balsamic vinegar. Serve this rich vegetable dish with a ladle of gnocchi or mix the gnocchi into the winter vegetables.