Article by Trudy Allen | 6 min read
It’s October, the nights are drawing in, the days are colder and we’re seeing Pumpkins everywhere!
But don’t just buy Pumpkins for Halloween. Try our delicious Gnocchi Gratin recipe, for a hearty and filling meal.
Gnocchi and Pumpkin Gratin
Preparation & Cooking Time:
12 minutes preparation
35-45 minutes cooking time
4 Cups (400 grams) of Pumpkin, peeled, deseeded and cut In to ½ inch cubes. You can also use Butternut Squash.
2 unpeeled Garlic Cloves
1 small Red Onion cut in to wedges
¼ Cup (4 tbsp) of roughly chopped fresh Sage
2 ½ Cups (250gms) of Fresh Gnocchi
2 ½ Cups (250gms) of Passata. If you don’t have Passata make your own; 1 part tomato paste + 2 parts water.
2 tbsp of freshly grated Parmesan
Step 1: Preheat the oven to Gas Mark 6/392 Fahrenheit (Fan Oven 356 Fahrenheit).
Step 2: Place the chopped Pumpkin on a non-stick tray, with the garlic, onion, sage and some salt and pepper for seasoning. Drizzle or spray with cooking oil and mix the vegetables to cover with oil. Place in the oven for 20-25 minutes until the garlic is soft and the pumpkin is becoming softer.
Step 3: Whilst the vegetables are baking, cook the Gnocchi, as per packet instructions, drain and keep warm.
Step 4: Squeeze the cooked garlic out of its skin and on to a plate or bowl, mash it well with a fork and then mix it in with the other vegetables.
Step 5: Transfer the vegetables to an a large ovenproof dish. Stir in the cooked gnocchi and passata. Then sprinkle the grated parmesan over the top.
Step 6: Place the oven-proof dish in the oven for 15-20 minutes, until the pumpkin is tender and the cheese is bubbling and golden.
Step 7: Serve the gnocchi and pumpkin gratin with a delicious green salad.
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