Pan Seared Gnocchi with Roasted Pumpkin Purée
The gnocchi is pan seared with butter, sage, and mushrooms, topped on homemade roasted pumpkin and garlic purée. The perfect Autumn dish that uses simple ingredients!
Ingredients
- olive oil
- 1 small pumpkin about the same size as a butternut squash
- 1 head of garlic
- 180 g mushrooms, chopped or 2 ⅔ cup
- 2-3 tbsp butter salted
- 10-15 sage leaves
- 640 g gnocchi or 4 cups
- 1 lemon, squeezed
Instructions
- Preheat the oven to 200°C/400°F.
- Slice the small pumpkin in half and scoop out the seeds with a spoon. Lightly drizzle with olive oil and place face down onto a lined baking tray.
- Slice the garlic head and peel off any thin outer layers, making sure the cloves are still intact. Place face-up onto the same baking sheet as the pumpkin and drizzle with the olive oil. Bake for 20 minutes or until the pumpkin is soft.
- With 10 minutes to go in the oven, begin boiling the water for the gnocchi.
- Carefully peel the skin off the pumpkin and discard. Add the flesh of the pumpkin to the blender, along with the squeezed lemon. Squeeze or scoop out the garlic cloves and add to the blender. Discard the garlic skin. Blend until smooth and keep the lid on to keep it warm. Do a quick taste test and add salt and pepper if needed. Set aside.
- Add the gnocchi to the boiling water and boil until they float to the top (only a few minutes). Then, drain and set aside in a strainer.
- Add the butter to a non-stick pan and turn on medium-heat. Once the butter starts to foam, add in the mushrooms and stir for a few minutes. Next, add in the cooked gnocchi and stir for a few more minutes. This will create a crispy seal on the gnocchi, which you will begin to see as it lightly browns. Then, add in the fresh sage and continue to stir for a few more minutes or until the sage crisps up. Turn off the heat.
- Lastly, scoop the pumpkin purée into bowls and use the back of a spoon to swirl across the bottom. Then, add in the gnocchi, mushrooms, and sage straight from the pan onto the purée. Top with cracked black pepper and salt, to taste. Enjoy!