Burrata & pumpkin gnocchi
The best gnocchi recipe for the fall!
After my viral summer green goddess gnocchi I bring you the fall version which is just as delicious as comforting! Best of all you only need a roasting tin to make the base for the sauce making it a easy, flavour and nutritious dinner. Easy enough for a weeknight meal although the burrata makes it impressive enough for a party dinner.
This recipe brings together some of my favourite comfort foods, gnocchi, pumpkin and of course burrata cheese ! Roasting the pumpkin along with the garlic and sage really boosts up the flavour of the pasta sauce while the burrata brings that creamy balance to the dish.
🌱Vegetarian
🌾GF option
🍽️ 2 portions
Ingredients
1 tbsp olive oil
1 garlic head
3 shallot onions
300g peeled pumpkin / butternut squash
A bunch of sage leaves
70ml single (vegan) cream
35g grated Parmesan
1 burrata
1 pack of gnocchi (can use GF)
Toppings: hazelnuts, sage
Method
Add pumpkin, onion, garlic head and sage to a roasting tin and drizzle with olive oil and season with salt and pepper. Bake in a preheated oven at 180C for about 45min until the pumpkin is tender and golden brown (turn it half way and remove the sage at this stage so it doesn’t burn).
Meanwhile cook the gnocchi following package instructions and reserve 2 cups of the cooking water.
Transfer your roasted veggies to a bowl, add the sage, 1 cup of gnocchi cooking water and cream and blend until smooth. Season to taste.
Add the cooked gnocchi to a pan, then add 2 cups of your pumpkin sauce and the grated Parmesan. Cook for 3min while stirring until the cheese melts and all the gnocchi is well coated in the sauce.
Serve and top with the burrata, crispy sage leaves and hazelnuts (optional)
FAQS and Tips
This recipe is best enjoyed when it has just been made as the burrata and gnocchi loose their texture when you reheat them
I like using pre cut pumpkin or butternut squash from the supermarket which really speeds up the process
