Creamy Pumpkin Gnocchi
This recipe is so simple to make and is absolutely delicious! The sauce is so creamy and velvety that you'd think it's heavy and calorie dense, when instead it's pretty much just vegetables. This makes it a great way to sneak more veggies into your diet without sacrificing flavour.
Ingredients
- ½ large butternut pumpkin
- 1 tbsp olive oil
- 3 cloves garlic
- ¼ cup cream
- 500 g gnocchi (store bought or homemade)
- salt
Instructions
- Preheat your oven to 180˚C
- Dice your pumpkin into roughly 2 cm cubes.
- Add them to a large bowl along with the garlic, salt and olive oil and mix until thoroughly coated.
- Transfer to a baking tray lined with baking paper and roast for 20-30 minutes until completely tender and caramelised with slightly charred and burnt edges.
- Allow to cool slightly then transfer to a food processor along with your cream and puree until velvety.
- If your sauce is still a little chunky, pass it through a sieve to remove any remaining chunks or fibrous bits of pumpkin.
- Prepare your gnocchi then toss through your sauce.
- If it seems a little bit thick, add a splash of milk or cream to thin it out slightly.
- Serve with a sprinkle of cheese if you'd like and enjoy.