Make it a meat-free Monday with this tender gnocchi in creamy pumpkin and pine nut sauce.
- Preheat oven to 180C. Grease and line a baking tray with baking paper. Place pumpkin on the tray and drizzle with 2 tsp olive oil. Season with salt and pepper. Bake for 25 mins or until tender. Allow to cool for 5 mins.
- Cook gnocchi as per packet instructions. Drain and set aside.
- Place pumpkin and stock in a blender. Blend until smooth. Heat remaining oil in a frying pan. Add garlic and cook for 1 min. Add pumpkin mixture, mascarpone and parmesan and stir to combine. Cook over low heat for 5 mins. Add gnocchi and stir to combine. Season with salt and pepper.
- Meanwhile, melt butter in a small saucepan over medium-low heat. Add sage leaves and cook for 5 mins or until sage is crisp and butter is nut brown.
- Serve gnocchi topped with sage leaves, pinenuts and drizzled with burnt butter.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set