Creamy butternut gnocchi

Recipe from: 3/1/2004 12:00:00 AM
butternut gnocchi

Ingredients 9
Servings 4
Time 10 mins


  • 15
    olive oil
  • 6
    spring onions, finely chopped
  • 2
    cloves garlic, crushed
  • 300
    butternut, peeled and cubed
  • 5
    ground cinnamon
  • 400
    vegetable stock
  • 125
    fresh cream
  • 1
    readymade potato gnocchi
  • Parmesan cheese shavings, to serve


20 mins
Heat oil in a saucepan and sauté spring onions and garlic.
Add butternut, cinnamon and stock, and simmer for 15 minutes or until butternut is tender.
Purée mixture until smooth, add cream and simmer for two minutes. Season to taste.
Cook gnocchi according to the packet instructions and toss in the sauce.
Serve sprinkled with shaved Parmesan.

Sauté 250 g sliced mushrooms with one clove of crushed garlic.
Stir in 250 g crispy bacon and serve with gnocchi.


Read more on: sauté

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