1small pumpkin or butternut or onion squash(peeled and diced)
1leek(white part only, chopped)
2clovesgarlic(crushed)
25gbutter
1tbspsage leaves(finely shredded)
200mlwhite wine
200mlsingle cream
500ggnocchi(cooked as per packet instructions)
salt and pepper
Instructions
Melt the butter in a large saucepan over a medium heat. Add the leek, garlic and pumpkin and saute gently until the pumpkin is soft, approximately 30 minutes.
Add the shredded sage leaves and cook for a further 2 minutes.
Meanwhile cook the gnocchi in salted water, as per the instructions on the packaging. Once the gnocchi starts to float to the top of the water it's ready so drain and set aside and finish the sauce.
Increase the heat for the pan of vegetables and add the wine, saute quickly to reduce the liquid to half the consistency. Stir through the cream, cooked gnocchi, salt and pepper and serve immediately.
Notes
You can substitute gnocchi with cooked pasta instead.If you don't like sage, use fresh thyme leaves instead, taking care to remove any woody stalks.
Nutrition Facts
Pumpkin Gnocchi
Amount Per Serving
Calories 537Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 69mg23%
Sodium 500mg22%
Potassium 798mg23%
Carbohydrates 73g24%
Fiber 7g29%
Sugar 6g7%
Protein 8g16%
Vitamin A 20965IU419%
Vitamin C 43mg52%
Calcium 181mg18%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •