Name: Pumpkin and gnocchi soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 brown onion, finely chopped; 3 garlic cloves, sliced; 1kg pumpkin, peeled, seeded, cut into 3cm pieces; 510.00 gm vegetable liquid stock; 100g sliced pancetta, torn (optional for a vegetarian option); 40.00 ml torn sage leaves; 700g pkt ready made gnocchi

Pumpkin and gnocchi soup

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Elevate pumpkin soup with gnocchi and crispy pancetta.

Ingredients:

1 brown onion, finely chopped
3 garlic cloves, sliced
1kg pumpkin, peeled, seeded, cut into 3cm pieces
510.00 gm vegetable liquid stock
100g sliced pancetta, torn (optional for a vegetarian option)
40.00 ml torn sage leaves
700g pkt ready made gnocchi

Instructions:

In a large saucepan over medium heat, heat half of the oil. Sauté onion and garlic for 5 minutes. Add pumpkin and stock, bring to a boil. Simmer covered for 15 minutes until pumpkin is tender. Use a hand held blender to puree the soup until smooth. Season to taste.
Heat the rest of the oil in a large frying pan over medium-high heat, then crisp up the pancetta and sage for 4-5 minutes.
Bring a large pot of salted water to a boil and cook the gnocchi until tender and they float to the top, about 2 minutes. Drain well.
Ladle the soup evenly into serving bowls, then sprinkle in the gnocchi and generously top each with the flavorful pancetta mixture.

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