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Prep time: 10 minutes. Cook time: 25 mins.
Preheat oven to 180°C. Line a baking tray. Cut pumpkin into 2cm pieces. Chop butter. Toast pinenuts. Cook gnocchi as per packet. Warm stock.
Place pumpkin on baking tray. Toss with 2 tsp olive oil, and season with salt and pepper. Bake until tender (about 25 mins).
Blend stock and pumpkin together until smooth. Heat 1 tsp oil in frying pan. Add garlic, cook until fragrant. Stir in pumpkin mixture, marscapone, and parmesan. Cook over low heat for 5 mins. Stir in gnocchi. Season with salt and pepper.
Melt butter in a small saucepan over low heat. Add sage leaves, cook until sage is crisp and butter is nut brown (about 5 mins).
Serve gnocchi mixture topped with sage leaves, pinenuts, and drizzled with the butter.