Cheesy Gnocchi: what’s not to love?! Baked gnocchi with melted mozzarella, pumpkin, sage and cream. A perfect vegetarian winter warmer.
| 125g | Mozzarella Ball |
| 1/4 cup | Grated Parmesan |
| 750g | gnocchi |
| 550g | jap pumpkin |
| butter, for frying | |
| 1 | red onion, diced |
| 6 | sage leaves |
| nutmeg, pinch | |
| 2 | eggs |
| 600ml | cream |
| 1 | Preheat the oven to 180 degrees. |
| 2 | Cook gnocchi according to packet instructions, drain and set aside. |
| 3 | Peel, seed and slice pumpkin into thin slices. |
| 4 | Add a knob of butter to a large heavy-based pan, and sautè the onion. Then add the sage and the sliced pumpkin and cook until slightly softened. Remove the sage leaves when they become crispy and set aside. |
| 5 | To make the cheese sauce, in a separate bowl, combine 100 grams of grated Mozzarella, the Grated Parmesan, nutmeg, eggs and cream. |
| 6 | Transfer pumpkin and onion to a greased baking dish. Add the gnocchi and cheese sauce to the dish, gently stirring to mix thoroughly. Top with some extra Parmesan and the remainder of the grated Mozzarella. |
| 7 | Bake for 30-40 minutes or until golden brown on top. Spoon out serves and add sage leaves on top. |
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