Pumpkin and gnocchi soup

Turn your favourite pumpkin soup recipe into a hearty meal by adding gnocchi and crisp pancetta.

Recipe «Pumpkin and gnocchi soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 brown onion, finely chopped, 3 garlic cloves, sliced, 1kg pumpkin, peeled, seeded, cut into 3cm pieces, 2 cups vegetable stock , 100g Primo Gourmet Selection Pancetta, torn, 2 tbsp torn sage leaves, 700g pkt ready made gnocchi .

Ingredients:

• 2 tbsp olive oil 
• 1 brown onion, finely chopped 
• 3 garlic cloves, sliced 
• 1kg pumpkin, peeled, seeded, cut into 3cm pieces 
• 2 cups vegetable stock 
• 100g Primo Gourmet Selection Pancetta, torn 
• 2 tbsp torn sage leaves 
• 700g pkt ready made gnocchi 

Instructions

1. Heat half the oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes. Add pumpkin and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until pumpkin is tender. Using a hand held blender, process soup until smooth. Season.
2. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook pancetta and sage for 4-5 minutes or until crisp.
3. Bring a large saucepan of salted water to the boil. Cook gnocchi for 2 minutes or until tender and they rise to the surface. Drain.
4. Divide soup between serving bowls. Add gnocchi and top with pancetta mixture.