Gnocchi with roasted pumpkin sauce, pinenuts and sage

Make it a meat-free Monday with this tender gnocchi in creamy pumpkin and pine nut sauce.

Recipe «Gnocchi with roasted pumpkin sauce, pinenuts and sage» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 750g Kent pumpkin, peeled, cut into 2cm pieces, 1 tbsp olive oil, 700g potato gnocchi, 1 cup vegetable stock, warmed, 1 garlic clove, crushed , 1/4 cup mascarpone cheese, 1/4 cup finely grated parmesan cheese, 50g butter, chopped , 1/3 cup sage leaves, 2 tbsp toasted pinenuts.

Ingredients:

• 750g Kent pumpkin, peeled, cut into 2cm pieces 
• 1 tbsp olive oil 
• 700g potato gnocchi 
• 1 cup vegetable stock, warmed 
• 1 garlic clove, crushed 
• 1/4 cup mascarpone cheese 
• 1/4 cup finely grated parmesan cheese 
• 50g butter, chopped 
• 1/3 cup sage leaves 
• 2 tbsp toasted pinenuts 

Instructions

1. 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.
2. Cook gnocchi as per packet instructions. Drain and set aside.
3. 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.
4. 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.
5. Serve gnocchi topped with sage leaves, pinenuts and drizzled with burnt butter.