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Gnocchi with roasted pumpkin sauce, pinenuts and sage
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in creamy pumpkin and pine nut gnocchi for a delicious meatless Monday meal.
Ingredients:
  • 60g mascarpone
  • 20g parmesan
  • 750g Kent pumpkin, peeled, cut into 2cm pieces
  • 18.20 gm olive oil
  • 700g potato gnocchi
  • 250ml vegetable stock
  • 1 garlic clove, crushed
  • 50g butter, chopped
  • 82.50 ml sage leaves
  • 40.00 ml toasted pinenuts
Instructions:
  • Preheat the oven to 180C and prepare a baking tray with greased and lined baking paper. Place the pumpkin on the tray, drizzle with 2 tsp of olive oil, season with salt and pepper, then bake for 25 mins or until tender. Let it cool for 5 mins before serving.
  • Prepare the gnocchi according to the package directions. Drain and set aside.
  • Blend the pumpkin and stock in a blender until smooth. Heat the remaining oil in a frying pan, then cook garlic for 1 minute. Combine the pumpkin mixture with mascarpone and parmesan, then cook over low heat for 5 minutes. Stir in gnocchi, season with salt and pepper.
  • In a small saucepan over medium-low heat, melt the butter until it turns nut brown and the sage leaves are crisp, about 5 minutes.
  • Plate the gnocchi, garnish with sage leaves and pinenuts, then generously drizzle with burnt butter.

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