Celebrate the first Autumn Weekend with our delicious Nonna-approved Pumpkin and Sage baked Gnocchi
Ingredients
- 750g store-bought potato gnocchi
- 600g Hokkaido Pumpkin
- 80ml olive oil
- 16 sage leaves
- 2 egg yolks
- 600ml heavy cooking cream
- 1/2 tsp finely grated nutmeg
- 250g grated mozzarella
- Chopped roasted hazelnuts, to serve
![](https://cdn.shopify.com/s/files/1/0590/9027/2412/t/4/assets/01-Pumpkin-Ingredients-1024x768.jpg?v=1633005115)
Recipe
![](https://cdn.shopify.com/s/files/1/0590/9027/2412/t/4/assets/03-Pumpkin-Gnocchi-1024x768.jpg?v=1633005129)
Cook gnocchi according to packet instructions, then drain and rinse under cold water.
![](https://cdn.shopify.com/s/files/1/0590/9027/2412/t/4/assets/02-Pumpkin-FirstMix-1024x768.jpg?v=1633005144)
Chop up the pumpkin and combine with egg yolks, cream, nutmeg, 100g mozzarella, half the sage leaves.
![](https://cdn.shopify.com/s/files/1/0590/9027/2412/t/4/assets/05-Pumpkin-Casserolle1-1024x768.jpg?v=1633005158)
Combine cooked gnocchi with the pumpkin and cream mixture, then spoon into prepared dish and top with 150g mozzarella.
![](https://cdn.shopify.com/s/files/1/0590/9027/2412/t/4/assets/06-Pumpkin-Casserolle2-1024x768.jpg?v=1633005173)
Bake for 45-50 minutes or until pumpkin is tender in a 200° C preheated oven.
![](https://cdn.shopify.com/s/files/1/0590/9027/2412/t/4/assets/07-Pumpkin-Sage-1024x768.jpg?v=1633005187)
Meanwhile, heat oil in a frypan over medium-high heat. Add the remaining sage and cook for 1 minute until crisp and bright.
![](https://cdn.shopify.com/s/files/1/0590/9027/2412/t/4/assets/09-Pumpkin-Final2-1024x768.jpg?v=1633005201)
Top with nuts and Drizzle with reserved sage oil to serve
![](https://cdn.shopify.com/s/files/1/0590/9027/2412/t/4/assets/10-Pumpkin-Final3-1024x768.jpg?v=1633005215)