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Gnocchi with roasted pumpkin sauce, pinenuts and sage

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Try this gnocchi recipe for a quick and easy weeknight dinner your whole family will love. Loaded with crispy sage and burnt butter, it’s big on flavour.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes

Ingredients

  • 750g Kent pumpkin, peeled, cut into 2cm pieces
  • 1 tbsp olive oil
  • 700g potato gnocchi
  • 1 cup (250ml) vegetable stock, warmed
  • 1 garlic clove, crushed
  • ¼ cup (60g) mascarpone cheese
  • ¼ cup (20g) finely grated parmesan cheese
  • 50g butter, chopped
  • ⅓ cup sage leaves
  • 2 tbsp toasted pinenuts

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Method

  1. Step 1

    Preheat oven to 180°C. 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. Step 2

    Cook gnocchi as per packet instructions. Drain and set aside.

  3. Step 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. Step 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. Step 5

    Serve gnocchi topped with sage leaves, pinenuts and drizzled with burnt butter.

    Gnocchi with roasted pumpkin sauce, pinenuts and sage

    Gnocchi with roasted pumpkin sauce, pinenuts and sage
    • Serves4
    • Cook time30 minutes
    • Prep time10 minutes
    Ingredients
    • 750g Kent pumpkin, peeled, cut into 2cm pieces
    • 1 tbsp olive oil
    • 700g potato gnocchi
    • 1 cup (250ml) vegetable stock, warmed
    • 1 garlic clove, crushed
    • ¼ cup (60g) mascarpone cheese
    • ¼ cup (20g) finely grated parmesan cheese
    • 50g butter, chopped
    • ⅓ cup sage leaves
    • 2 tbsp toasted pinenuts
      Description

      Try this gnocchi recipe for a quick and easy weeknight dinner your whole family will love. Loaded with crispy sage and burnt butter, it’s big on flavour.

      Method

      1. Step 1

        Preheat oven to 180°C. 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. Step 2

        Cook gnocchi as per packet instructions. Drain and set aside.

      3. Step 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. Step 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. Step 5

        Serve gnocchi topped with sage leaves, pinenuts and drizzled with burnt butter.