Pumpkin and Sage baked Gnocchi
Celebrate the first Autumn Weekend with our delicious Nonna-approved Pumpkin and Sage baked Gnocchi
- 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
Cook gnocchi according to packet instructions, then drain and rinse under cold water.
Chop up the pumpkin and combine with egg yolks, cream, nutmeg, 100g mozzarella, half the sage leaves.
Combine cooked gnocchi with the pumpkin and cream mixture, then spoon into prepared dish and top with 150g mozzarella.
Bake for 45-50 minutes or until pumpkin is tender in a 200° C preheated oven.
Meanwhile, heat oil in a frypan over medium-high heat. Add the remaining sage and cook for 1 minute until crisp and bright.
Top with nuts and Drizzle with reserved sage oil to serve