Creamy Pumpkin Gnocchi (Print Version)
# Ingredients:
→ For the Gnocchi Dish
01 -
350g pan-frying gnocchi
02 -
Half a red kuri squash (roughly 350g)
03 -
100ml of heavy cream
04 -
One small red onion
05 -
Six strips of bacon
06 -
One clove of garlic
07 -
15g grated Parmesan cheese
08 -
Extra virgin olive oil
→ Seasonings & Toppings
09 -
Pinch of smoked paprika
10 -
Pinch of dried herbes de Provence
11 -
Fresh parsley
12 -
Salt and black pepper
13 -
Three pre-cooked, peeled chestnuts (optional)
# Instructions:
01 -
Start by heating up your oven to 180°C. Peel the squash and chop into chunks. Toss them on a baking tray with olive oil, paprika, herbes de Provence, garlic, a little salt, and some pepper. Pop it in the oven for 25 minutes.
02 -
Blend the roasted squash together with the garlic (peeled), heavy cream, and chestnuts (optional). Add a bit of salt and pepper to taste.
03 -
Put the bacon strips in the oven and roast them for about 10 minutes until they're crispy.
04 -
Slice up the red onion and sauté it in a pan with olive oil. Once softened, toss in the gnocchi and pan-fry on high heat for 3 minutes. Then, cover the pan and lower the heat, continuing to cook for another 3 minutes.
05 -
Mix the squash cream and Parmesan cheese with the gnocchi in the pan. If it looks too thick, add a splash of water. Stir everything together and heat for 2 more minutes.
06 -
Plate the gnocchi and top with more Parmesan, fresh parsley, and crumbled crispy bacon.
# Notes:
01 -
Feel free to cook the bacon ahead to save time later.
02 -
You can adjust how thick or thin you want the sauce.