Pumpkin season is back, and this warming crispy pan-fried gnocchi dish is the perfect way to celebrate.
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Step 1.
Heat your oven to 220°C fan.
Step 2.
Peel, deseed and chop your pumpkin into small bite-sized pieces then add to a baking tray with a pinch of salt and a drizzle of olive oil. Roast in the oven for 10 mins or until charred and softened, then remove from the oven.
Step 3.
Meanwhile, roughly chop the hazelnuts. When the pumpkin cooking time is up, sprinkle the hazelnuts over the charred pumpkin and return to the oven for another 5 mins.
Step 4.
Heat the butter (or a generous glug of olive oil, if you prefer) in a wide non-stick frying pan set over a medium-high heat. Add the gnocchi and pan-fry for a minute, then add the sage and continue cooking for 3-4 mins or until golden and crispy.
Step 5.
Remove the cooked pumpkin and hazelnuts from the oven and fold them through the gnocchi.
Step 6.
Divide the gnocchi between plates, grate over the pecorino and add a good grind of black pepper before tucking in!
In Partnership with La Famiglia Rana
We’ve made this recipe using their Spinach & Mozzarella Filled Pan Fry Gnocchi.
We’ve made this recipe using their Spinach & Mozzarella Filled Pan Fry Gnocchi.
Serves
4
Pumpkin
Blanched Hazelnuts
La Famiglia Rana Spinach & Mozzarella Filled Pan Fry Gnocchi
Unsalted Butter
Fresh Sage
Pecorino
In Partnership with La Famiglia Rana
We’ve made this recipe using their Spinach & Mozzarella Filled Pan Fry Gnocchi.
We’ve made this recipe using their Spinach & Mozzarella Filled Pan Fry Gnocchi.
Serves
4
Pumpkin
Blanched Hazelnuts
La Famiglia Rana Spinach & Mozzarella Filled Pan Fry Gnocchi
Unsalted Butter
Fresh Sage
Pecorino
In Partnership with La Famiglia Rana
We’ve made this recipe using their Spinach & Mozzarella Filled Pan Fry Gnocchi.
We’ve made this recipe using their Spinach & Mozzarella Filled Pan Fry Gnocchi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 220°C fan.
Step 2.
Peel, deseed and chop your pumpkin into small bite-sized pieces then add to a baking tray with a pinch of salt and a drizzle of olive oil. Roast in the oven for 10 mins or until charred and softened, then remove from the oven.
Step 3.
Meanwhile, roughly chop the hazelnuts. When the pumpkin cooking time is up, sprinkle the hazelnuts over the charred pumpkin and return to the oven for another 5 mins.
Step 4.
Heat the butter (or a generous glug of olive oil, if you prefer) in a wide non-stick frying pan set over a medium-high heat. Add the gnocchi and pan-fry for a minute, then add the sage and continue cooking for 3-4 mins or until golden and crispy.
Step 5.
Remove the cooked pumpkin and hazelnuts from the oven and fold them through the gnocchi.
Step 6.
Divide the gnocchi between plates, grate over the pecorino and add a good grind of black pepper before tucking in!
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