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Gnocchi with pumpkin sauce

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  • 30 mins
  • High
  • Medium skill


A great vegetarian choice for lunch or for dinner. The pumpkin and gnocchi work well together. Easily adjustable as well to suit individual styles and flavours.

Shopping List:

Leek, medium 120 g¾ whole
Vegetable stock 167 ml¾ cup
Tomato, cherry 167 g1 cup
Pumpkin 333 g2¾ cups
Spinach 100 g3¼ cups
Sage 1 g¾ tbsp
Gnocchi, potato 467 g3 cups
Evaporated milk 100 g½ cup

Preparation Steps:

  1. Halve the cherry tomatoes

  2. Slice the leek using only the white part

  3. Peel, deseed and chop the pumpkin

  4. Preheat oven to 200°C or 400°F

  5. Chop the sage

Cooking Steps:

  1. Cook the gnocchi in enough boiling salted water until the gnocchi rise to the top, then drain

  2. Arrange the tomatoes, cut-side up, on an oven tray lined with non-stick paper. Season with pepper. Bake for 10-15 minutes or until soft

  3. At the same time, cook the leek in a frypan with a little oil and cook over medium heat for 3-5 minutes or until soft

  4. Add pumpkin and stock to the leek and simmer for 3 minutes until the pumpkin is soft

  5. Add evaporated milk and process or blend until smooth

  6. After blending or processing return the mixture to the saucepan and add spinach and heat until the spinach is wilted

  7. Stir through the sage and tomatoes and season with pepper

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