Creamy Pumpkin Gnocchi (Print Version)
# Ingredients:
→ For the gnocchi
01 -
½ red kuri squash (about 350g)
02 -
350g of pan-fry-style gnocchi
03 -
1 red onion
04 -
15g shredded parmesan
05 -
100ml heavy cream
06 -
1 clove garlic
07 -
6 slices of bacon
08 -
Olive oil
→ Spices and toppings
09 -
Salt and pepper
10 -
A sprinkle of paprika
11 -
A pinch of herbes de Provence
12 -
Fresh parsley
13 -
3 cooked and peeled chestnuts (optional)
# Instructions:
01 -
Set your oven to preheat at 180°C. Peel the squash and chop it into chunks. Toss the pieces onto a baking tray with some olive oil, paprika, a touch of herbes de Provence, garlic, salt, and pepper. Roast them for about 25 minutes.
02 -
Blend up the roasted squash with peeled garlic, heavy cream, and chestnuts if you’d like to include them. Taste and adjust with salt and pepper.
03 -
Pop the bacon slices in the oven for 10 minutes until they’re nice and crispy.
04 -
Sauté the chopped red onion in some olive oil until it’s softened. Add the gnocchi and cook on high heat for 3 minutes to get them golden. Then reduce the heat, cover, and cook for another 3 minutes.
05 -
Mix in the squash sauce with the gnocchi and sprinkle in the parmesan. If it’s too thick, add a little water and keep stirring gently for 2 minutes while warming up.
06 -
Dish out the gnocchi and top with grated parmesan, fresh parsley, and crumble the crispy bacon over it.
# Notes:
01 -
You can prep the bacon ahead to save time.
02 -
Make the sauce as thick or thin as you like by adjusting the water.