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Gnocchi in Cheesy Pumpkin Sauce
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
3
-4
Ingredients
500
g
gnocchi
3
Tbsp
butter
6-8
large
sage leaves
1
small
onion
1
clove
garlic
1
can
pumpkin puree
(398ml, NOT pumpkin pie filling, pure and simple pumpkin puree)
1/2
cup
water
1/4
cup
mascarpone
2
oz
Parmesan cheese
(55g)
3.5
oz
Swiss cheese
(100g)
salt
pepper
Instructions
Preheat oven to 400 F (200ºC).
Heat a large pan over medium heat.
Wash and finely chop sage.
Peel and chop onion.
Peel and crush garlic.
Once pan is really hot add 2 Tbsp butter, wait until it melts and add gnocchi and sage, fry until lightly brown. Put on a plate and set aside.
Add another tablespoon of butter to the same pan and once hot add chopped onion and crushed garlic. Fry until translucent.
Add pumpkin puree, water and mascarpone and stir well.
Once mascarpone is well incorporated, add Parmesan cheese.
Season very well with salt and pepper. The sauce should be quite salty as the gnocchi will take diminish the saltness later.
Add the gnocchi back into the pan and mix well.
Pour gnocchi pumpkin sauce mix into cocotte or ovenproof dish, cover with shredded swiss chesse and bake for 20 minutes or until cheese is golden.