Gnocchi with Creamy Butternut Pumpkin Sauce
Blending together roasted butternut pumpkin with sour cream and nutmeg to make a sauce that is indulgent especially when paired with gnocchi.
- 1 large butternut pumpkin peeled and diced
- 2 tablespoons olive oil
- 1 medium brown onion diced
- 4 cloves garlic crushed
- 2 teaspoons ground nutmeg
- 2 cups vegetable stock
- ½ cup thickened cream
- ½ cup sour cream
- ½ cup flat leaf parsley leaves chopped
- 500 g packaged gnocchi
- salt and pepper to taste
- parmesan to serve
Cook gnocchi according to packet instructions.
Preheat oven to 220°C. place pumpkin pieces onto a line baking tray and drizzle with 1 tablespoon of the oil. Season lightly with salt and roast for 20 minutes.
Heat remaining oil in a large skillet over medium. Sauté the onions for 10 minutes or until softened. Add the garlic and nutmeg then sauté a further two minutes.
Pour in the cream, sour cream and stock stirring to combine then carefully add in the roasted pumpkin. Crush the pumpkin with the back of a spoon then simmer for 20 minutes or until slightly thickened.
Remove from heat and allow to cool slightly then blend in batches until smooth. Return to the pan along with the cooked gnocchi and parsley then toss to coat. Serve topped with grated parmesan.