Pumpkin-Parmesan Gnocchi

Nutrition per serve

Ingredients

• 1pcs zucchini
• 250g butternut pumpkin
• 2clov garlic
• 1bunch sage
• 1pcs lemon
• 50g parmesan
• 20g walnuts
• 400g gnocchi
• 10ml olive oil
• 20g butter

Method

1. Step 1 — Roast vegetables
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the zucchini and unpeeled pumpkin into 2cm chunks (see cooking tip). Crush or finely chop the garlic. Put the zucchini, pumpkin and garlic on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, bring a large saucepan of salted water to the boil for the gnocchi. Pick the sage leaves, discarding the stems, then finely chop. Juice half the lemon*. Finely grate the parmesan.
3. Step 3 — Toast walnuts
   Put the walnuts in a cold medium deep frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan and reserve the pan.
4. Step 4 — Cook gnocchi
   Add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for 3 mins. Reserve 1½ tbs cooking water, then drain the gnocchi.
5. Step 5 — Make sage butter
   While the gnocchi is cooking, melt 20g butter in the reserved frypan over medium-high heat. Cook the sage, stirring, for 1 min or until fragrant.
6. Step 6 — Get ready to serve
   Increase the heat to high, add the roast vegetables, gnocchi, reserved cooking water, half the parmesan and 2 tsp lemon juice* to the sage butter. Cook, stirring gently, for 1 min or until heated through. Taste, then season with salt and pepper. Divide the gnocchi among bowls. Scatter with the walnuts and remaining parmesan to serve.

Allergens

Milk, Walnut, Gluten, Sulphites, Wheat