Make a delicious dish using seasonal produce with Mario Matassa’s recipe for gnocchi with pumpkin sauce…
Recipe and photo © Mario Matassa
Enjoy this gnocchi with a creamy pumpkin sauce, finished under the grill with taleggio cheese. It makes a delicious starter or light meal.
Warm and filling, this dish is comfort food at its very best for a cold winter’s evening.
Gnocchi with pumpkin and taleggio | Gnocchi con zucca e taleggio
➤ SERVES: 4
➤ PREPARATION: 20 minutes
➤ COOKING: 15 minutes
Ingredients:
- 1kg gnocchi
- 50g parmesan, grated
- 400g pumpkin, cleaned & chopped
- 3 tbsp olive oil
- 1 clove of garlic, peeled & chopped
- a handful fresh sage leaves
- 120g taleggio cheese • sea salt and pepper
Method:
- Bring a pot of water to the boil, add a teaspoon of salt and the pumpkin. Cook until soft, drain and allow to cool. Bring a large pot of water to the boil for the gnocchi.
- While you are waiting for the water to boil, add a few tablespoons of olive oil to a large heavy-based frying pan. Heat and fry the sage leaves until crispy. Remove from the pan and set aside on a sheet of kitchen roll.
- Chop the garlic and add to the same pan. Fry until just beginning to brown and then add the cooked pumpkin. Roughly mash it down with a fork and continue cooking until you achieve a saucy consistency. Season with salt and black pepper. Once the water is boiling, add the gnocchi. They’ll start to rise after a couple of minutes. As they do so, use a slotted spoon and add them to the pan with the pumpkin. Preheat the oven grill.
- Once all the gnocchi are cooked, toss gently in the sauce to ensure they are evenly coated. Add the taleggio, chopped and cubed, along with the parmesan. Place the pan under the hot grill for a couple of minutes until the cheese is melted and just beginning to brown. Decorate with the sage leaves, place the pan in the middle of the table and allow everyone to serve themselves.
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