Pumpkin Gnocchi with Pine Nuts

Serves: 4

INGREDIENTS

500g cooked pumpkin puree 

500g flour plus extra for working the dough 

1 egg 

½ tsp Salt 

½ tsp Nutmeg 

Black pepper 

1 tsp olive oil 

50g butter 

15 sage leaves 

2 tbsp FreshLife Pinenuts 

50g Parmesan cheese 

METHOD

  • Cut the pumpkin into wedges and rizzle with oil. Place the pumpkin onto a baking tray and drizzle with oil. Bake into the oven to bake for 1 hour at 160 degrees. Once the pumpkin is soft, remove from the oven. Mash the pumpkin flesh not including the seeds or skin, pass the mashed pumpkin through a sieve to remove the lumps. In a bowl combine the pumpkin puree, egg, flour, nutmeg, salt, and black pepper, mix to combine. 

  • Transfer the dough onto a floured work bench, dust the dough with flour. Cut the dough into 4 pieces. Roll each piece into a long sausage-like shape. Cut each sausage into smaller bite sized pieces. 

  • Bring a large pot of salted water to the boil. When the water is boiling add the gnocchi into the pot. Cook for 1-2 minutes. When the gnocchi floats to the top this means it is ready.Using a slotted spoon remove the gnocchi from the pot and drain. 

  • Heat a large heavy based frying pan with oil on medium heat. Add ½ the butter once melted, add the gnocchi, cook 3-4 minutes until crispy.. Remove the gnocchi from the pan and set aside.  Add the remaining butter and Superb Herb sage leaves into the pan. Cook until the sage is crispy and butter is slightly brown in color. Add the FreshLife pine nuts into the pan, cook for 1 minute. Add the gnocchi back into the pan & gently toss through the butter sauce. 

  • Remove from the pan and serve with parmesan cheese. Season with salt and pepper 

 
Main Meals, FakeawaysSarah BlazeyPinenuts