Gnocchi with Creamy Pumpkin & Spinach Sauce –

Ingredients

• 2-3 tsp rapeseed oil
• 1 medium onion, thinly sliced
• 2 cloves of garlic, minced
• 350-400g Hokkaido pumpkin, washed, seeded, and diced
• 500g gnocchi
• 1/2 tsp salt
• 1/4 tsp pepper
• 300ml water
• 800g heavy cream (shlag sahne, 30%)
• 80g bag fresh spinach
• Juice of 1 lemon
• 17.5oz gnocchi
• 10.5fl. oz water
• 28oz heavy cream (shlag sahne, 30%)
• 2.8oz bag fresh spinach
• Step 1 Select SEAR/SAUTE and set temperature to HIGH. Press START/STOP and allow to preheat for 3 minutes.
• Step 2 After 3 minutes place the oil, onions, garlic and pumpkin into the pot and sauté until softened, about 4 minutes.
• Step 3 Add the gnocchi, salt, pepper and water to the pot and stir.
• Step 4 Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.
• Step 6 Stir in the heavy cream, spinach and lemon juice to serve.