Baking Italian

Pumpkin and sage baked gnocchi

Name: Gnocchi recipe with pumpkin and sage
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: /italian
Ingredients: 750g La Molisana Pastificio Extra Di Lusso Potato Gnocchi; 1/3 cup (80ml) olive oil; 16 sage leaves; 750g Queensland blue or Jap pumpkin, cut into 5mm-thick slices; 2 egg yolks; 600ml pure (thin) cream; 1/2 tsp finely grated nutmeg; 3/4 cup (75g) coarsely grated mozzarella; 100g blue cheese, crumbled; Roasted chopped hazelnuts, to serve

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by Charlotte Binns-McDonald

Feb 24, 2024

Just when you thought pasta bakes couldn't get any better, this easy recipe for hearty pumpkin and sage gnocchi comes along. Whip up for a tasty weeknight dinner and serve hot straight out of the oven.

750g La Molisana Pastificio Extra Di Lusso Potato Gnocchi
1/3 cup (80ml) olive oil
16 sage leaves
750g Queensland blue or Jap pumpkin, cut into 5mm-thick slices
2 egg yolks
600ml pure (thin) cream
1/2 tsp finely grated nutmeg
3/4 cup (75g) coarsely grated mozzarella
100g blue cheese, crumbled
Roasted chopped hazelnuts, to serve

Method

1.

Preheat oven to 200°C. Grease a 32cm round 3.75L (15-cup) baking dish.
2.

Cook gnocchi according to packet instructions, then drain and rinse under cold water.
3.

Toss pumpkin and remaining 1 tbs oil in a bowl. Combine with gnocchi, egg yolks, cream, nutmeg, 1/2 cup (50g) mozzarella, half the sage and half the blue cheese. Spoon into prepared dish and top with remaining 1/4 cup (25g) mozzarella.
4.

Bake for 45-50 minutes or until pumpkin is tender.
5.

Meanwhile, heat 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the remaining sage and cook for 1 minute or until crisp and bright. Remove using a slotted spoon and drain on paper towel, reserving oil.
6.

Top with nuts, fried sage and remaining 50g blue cheese.
7.

Drizzle with reserved sage oil to serve.