Ricotta & Chives Gnocchi with Pumpkin, Sage and Pine Nuts
This roasted pumpkin and sage dish featuring San Remo Ricotta & Chives Gnocchi tossed in buttery sage sauce with cavolo nero and toasted pine nuts is one not to miss! A simple yet elegant pasta-style meal perfect for cosy weeknights or easy entertaining.
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prep time10minuti
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cook time30minuti
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serves3people
Ingredients
Method
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Preheat oven to 180°C (fan forced 160°C). Toss the diced pumpkin with olive oil and spread on a baking tray. Roast for 25–30 minutes until tender and golden.
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When the pumpkin has been roasting for about 20 minutes, melt the butter in a large frying pan over medium heat. Add the sage leaves and cook until fragrant and the butter begins to foam.
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Add the gnocchi to the pan and cook until lightly golden on one side, then gently turn to colour the other side.
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Pour in the stock and bring to a gentle boil. Let it reduce for 2–3 minutes until a glossy sauce forms.
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Toss through the cavolo nero until just wilted, then add the hot roasted pumpkin and gently combine.
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Spoon onto plates and finish with toasted pine nuts and extra fresh sage leaves.
