Gnocchi recipe with pumpkin and sage | Recipe Cart
Just when you thought pasta bakes couldn't get any better, this easy recipe for pumpkin and sage gnocchi comes along.
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Cooking tools:
- Baking dish
- Oven
- Pot
- Colander
- Skillet
- Slotted spoon
- Mixing bowl
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 750g store-bought potato gnocchi
- 1/3 cup (80ml) olive oil
- 16 sage leaves
- 750g Queensland blue or Jap pumpkin, cut into 5mm-thick slices
- 2 egg yolks
- 600ml pure (thin) cream
- 1/2 tsp finely grated nutmeg
- 3/4 cup (75g) coarsely grated mozzarella
- 100g blue cheese, crumbled
- Roasted chopped hazelnuts, to serve
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