Gnocchi with caramelised pumpkin and sage sauce

Gnocchi with caramelised pumpkin & sage sauce
Photographer: Dean Wilmot/Stylist: Louise Bickle

Gnocchi with caramelised pumpkin & 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.

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


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