It is truly winter in Melbourne now, so warm up your soul with this simple, delicious recipe that the whole family will love. This can easily be made gluten-free by using our gluten-free gnocchi.
1kg of Maria's Pasta gnocchi (we have potato, gluten-free potato, spinach, pumpkin and mixed varieties)
800g butternut pumpkin, peeled and cut into 2cm pieces
Pendleton Olive Estate classic or robust extra virgin olive oil
1⁄2 cup walnut halves (alternatively you can use pine nuts)
100g Organic Times salted butter
1 bunch sage, leaves picked
Approx. 100g Meredith Dairy marinated goat’s cheese
Salt and pepper, to taste
- Preheat your oven to 200C. Place the prepared pumpkin on an oven tray and drizzle with olive oil. Season with salt and pepper. Roast in the oven, turning occasionally, for 20 minutes or until golden. Add the walnuts (or pine nuts) to the tray and roast for an additional 3-4 minutes, or until toasted.
- Melt the butter in a frying pan over medium. Cook for 2-3 minutes or until the butter starts to brown. Add the sage leaves and cook for 1-2 minutes, until crisp. Remove from heat.
- Get a pot of water on the boil for your pasta, salted to taste. Cook @mariaspasta gnocchi for 6-8 minutes, or until gnocchi rise to the surface. We recommend to taste your pasta before draining it to ensure a perfect cook! When ready, drain the pasta.
- Toss the cooked gnocchi in the burnt butter and sage sauce. Add the roasted pumpkin and walnuts. Top your gnocchi with goat’s cheese and serve. Enjoy!
🍝 Recipe adapted by Taste.com.au