Recipe Centre

Butternut gnocchi with pumpkin seed and sage butter

Ingredients
GNOCCHI
500 ml cooked butternut
60 g butter, melted
125 ml semolina
125 ml Parmesan cheese, grated
3 eggs, lightly beaten
2 cloves garlic, crushed
1 bunch chives, finely chopped
2 ml ground cinnamon
salt and milled pepper
Parmesan shavings to garnish
SAVOURY BUTTER
125 g butter
125 ml pumpkin seeds
12 sage leaves, finely chopped

Method:
GNOCCHI: Combine all ingredients, except Parmesan shavings, in a bowl.
Butter a 22 cm diameter shallow ovenproof dish and spoon in mixture.
Spread evenly to make a layer 1 cm thick.
Bake in a preheated 190 ºC oven for 30 minutes or until golden and firm to the touch.
Allow to cool. Invert onto a board and cut into attractive shapes with a biscuit cutter.

SAVOURY BUTTER: Melt ingredients together and cook until butter becomes light brown and pumpkin seeds have puffed up slightly.
Meanwhile, reheat gnocchi in a hot oven (200 ºC) for 5 to 10 minutes.
Divide gnocchi between 6 heated plates and spoon butter over.
Garnish with Parmesan shavings and extra sage leaves.

Recipe From : FAIRLADY

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