Recipe

Gnocchi with caramelised pumpkin and sage sauce

Gnocchi with caramelised pumpkin & sage sauce

Jun 30, 2009 2:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Gnocchi with caramelised pumpkin and sage sauce
  • 500 gram butternut pumpkin, cut into 1cm cubes
  • 1/4 cup (60ml) chicken stock (see notes)
  • 1 large leek (500g), sliced thinly
  • 1 tablespoon brown sugar
  • 1 1/2 cup (375ml) water
  • 2 teaspoon finely chopped fresh sage
  • 1/2 cup (125ml) low-fat evaporated milk
  • 1 kilogram fresh potato gnocchi

Method

Gnocchi with caramelised pumpkin and sage sauce
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Place pumpkin in oiled baking dish; bake, uncovered, about 30 minutes or until pumpkin is tender.
  • 3
    Bring stock to the boil in large saucepan, add leek; cook, stirring, until leek softens. Add pumpkin and sugar; cook, stirring, about 10 minutes or until pumpkin caramelises. Stir in the water, sage and milk; blend or process pumpkin mixture, in batches, until smooth. Return pumpkin sauce to same pan; stir over heat until hot.
  • 4
    Meanwhile, cook gnocchi in large saucepan of boiling water until they float to the surface and are just tender; drain. Toss hot gnocchi through hot pumpkin sauce.

Notes

To make this a meal suitable for vegetarians, substitute vegetable stock for the chicken stock.

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