Easy Recipes – Creamy Pumpkin Gnocchi
Creamy Pumpkin Gnocchi
Serves 4
Prep time : 10 minutes
Cooking time : 30 minutes
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Ingredients
500 grams potato gnocchi. Try our potato gnocchi recipe.
300 grams pumpkin, peeled and cut into 2 cm cubes.
6 rashers of bacon, rind removed and finely chopped.
1 large red onion, diced.
2 cloves of garlic, crushed.
1/4 cup pine nuts.
1.2 cup reduced fat feta, crumbled.
1 cup light cream.
1 tablespoon olive oil.
1/4 fresh chopped basil leaves.
1/2 cup grated parmesan.
Olive oil cooking spray.
Fresh ground black pepper.
Method
Preheat oven to 220C.
On a grease baking tray, place the pumkin and spray lightly with oil.
Bake for 20 minutes, or until tender.
Over medium heat, add 1 teaspoon of the oil to a non stick pan.
While cooking with the frypan, cook gnocchi to packet instructions, or for our fresh gnocchi until they begin to float.
Drain and set aside once cooked.
Add the onion and bacon and cook until bacon starts to crisp, about 5 minutes.
Add garlic and cook for a further minute.
Remove pan contents to a 12 cup greased oven proof dish.
Add 1 teaspoon of oil to the pan and roast the pine nuts until golden brown, about 2 minutes.
Remove to baking dish.
When gnocchi are cooked, add to the baking dish and stir through bacon.
Add feta, basil, pumpkin and cream and stir through.
Bake for 10 minutes, or until gently bubbling.
Serving
Serve to pasta bowls, top with parmesan and fresh ground pepper.
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