Butternut gnocchi with pumpkin seed and sage butter


gnocchi

Ingredients 15
Servings 6
Time

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.
 

Read more on: bake
 

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