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