adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted pumpkin and gnocchi with garlic thyme sauce
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whip up a delicious roasted pumpkin and gnocchi dish in no time with a flavorful garlic thyme sauce for a relaxing dinner.
Ingredients:
  • 1kg butternut pumpkin, peeled, cut into 2cm pieces
  • Olive oil cooking spray
  • 500g packet potato gnocchi
  • 9.20 gm olive oil
  • 2 garlic cloves, finely chopped
  • 125.00 gm dry white wine
  • 187.50 ml thickened light cooking cream
  • 2 tsp fresh thyme leaves
  • 125.00 ml frozen peas
  • Fresh thyme leaves, to serve
  • Grated parmesan or vegetarian hard cheese, to serve
Instructions:
  • Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper and arrange pumpkin slices in a single layer. Spray with oil and roast for 40 minutes or until golden.
  • Boil the gnocchi in a large saucepan according to the instructions on the packet. Then, drain the cooked gnocchi.
  • Heat oil in a saucepan over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Pour in wine and simmer until reduced by half, about 2 minutes. Stir in cream and half of the thyme, simmering until thickened, about 4 minutes. Lastly, add peas and cook until heated through, about 1 minute.
  • Combine the pumpkin, gnocchi, and leftover thyme with the cream mixture. Toss gently until coated. Portion into bowls, then garnish with additional thyme and grated parmesan before serving.

Similar Recipes