Pumpkin gnocchi with blue cheese and sage
With soft pillows of pumpkin, crispy pancetta, sage and creamy blue cheese, you’ll want to try this Nici's incredible pumpkin gnocchi recipe for the perfect weeknight meal
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 400 grams cold roasted butternut (not steamed)
- 120 grams ricotta
- 1 egg
- 50 grams Parmesan cheese, grated
- salt and pepper, to season
- 200 grams flour
- 1/4 cup walnuts
- 4 slices pancetta or bacon
- 8 sage leaves
- 100 grams blue cheese, crumbled
- drizzle of quality olive oil
- squeeze of lemon juice, to serve
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