Prep time: 10 minutes. Cook time: 25 mins.

Ingredients

• 750g Kent pumpkin
• 2 tsp + 1 tsp olive oil
• Salt
• Pepper
• 700g gnocchi
• 250ml vegetable stock
• 1 clove garlic
• 60g marscapone cheese
• 20g parmesan cheese
• 50g butter
• 1/3 cup sage leaves
• 2 tbsp pinenuts

Preparation

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.

Cook pumpkin

Place pumpkin on baking tray. Toss with 2 tsp olive oil, and season with salt and pepper. Bake until tender (about 25 mins).

Combine gnocchi and pumpkin

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.

Make sage butter

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

Serve gnocchi mixture topped with sage leaves, pinenuts, and drizzled with the butter.

Adapted from this recipe