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GNOCCHI WITH ROASTED PUMPKIN

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • 160g Gnocchi
  • 160g Local pumpkin (already cooked)
  • 20g Red onion
  • 8g Garlic
  • .5g Chili flakes
  • 20g Olive oil
  • 1g Salt
  • .25g Pepper
  • 2g Sage
  • 40g Butter
  • 20g Peccerino

Instructions

  • Peel the pumpkin and remove the seeds
  • Cut into 1" size pieces and place on a baking sheet
  • Peel the onion and remove the root
  • Cut into pieces of equal size to the pumpkin
  • Peel and smash the garlic and add to the tray also
  • Drizzle with the olive oil and season generously
  • Cook in a pre-heated oven till edges begin to color and the pumpkin is tender
  • Once cooked remove from the heat to cool
  • Reserve in the fridge till needed
  • Bring a pan of salted water to the boil
  • Place the gnocchi in the boiling water and cook until the gnocchi floats
  • Once the gnocchi is cooked remove from the water and place in a pasta pan
  • Add to the pan a spoon of the pumpkin dice and a couple pieces butter
  • Simmer so the butter melts and the pumpkin warms through
  • Add to the pan the finely grated peccerino and the sage leaves
  • Gently mix together and season to taste
  • Spoon onto a plate to serve
  • Finish with extra peccerino and fresh sage leaves