Crispy Spinach & Mozzarella Gnocchi with Brown Butter & Pumpkin
INGREDIENTS
- 2 packs La Famiglia Rana Spinach & Mozzarella Filled Pan Fry Gnocchi
- 600 g Pumpkin
- 50 g Blanched hazelnuts
- 100 g Unsalted butter
- 15 g Fresh sage
- 50 g Pecorino cheese
- Olive oil
METHOD
- 1. Heat your oven to 220°C (fan).
2. Prepare and roast the pumpkin:
◯ Peel, deseed and chop your pumpkin into small bite-sized pieces.
◯ Add to a baking tray with a pinch of salt and a drizzle of olive oil.
◯ Roast for 10 minutes or until charred and softened, then remove from the oven.
3.Toast the hazelnuts:
◯ Roughly chop the hazelnuts.
◯ Once the pumpkin is cooked, sprinkle the hazelnuts over it.
◯ Return to the oven for another 5 minutes.
4. Pan-fry the gnocchi:
◯ Heat butter (or a generous drizzle of olive oil) in a wide non-stick frying pan over medium-high heat.
◯ Add the gnocchi and pan-fry for 1 minute.
◯ Add the sage and cook for another 3–4 minutes, until golden and crispy.
5. Combine:
◯ Remove the roasted pumpkin and hazelnuts from the oven.
◯ Fold them through the crispy gnocchi in the pan.
6. Serve:
◯ Divide the gnocchi between plates.
◯ Grate over the pecorino.
◯ Add a good grind of black pepper.
◯ Tuck in!
INGREDIENTS
SERVINGS
-
+
- 2 packs La Famiglia Rana Spinach & Mozzarella Filled Pan Fry Gnocchi
- 600 g Pumpkin
- 50 g Blanched hazelnuts
- 100 g Unsalted butter
- 15 g Fresh sage
- 50 g Pecorino cheese
- - Olive oil
METHOD
- 1. Heat your oven to 220°C (fan).
2. Prepare and roast the pumpkin:
◯ Peel, deseed and chop your pumpkin into small bite-sized pieces.
◯ Add to a baking tray with a pinch of salt and a drizzle of olive oil.
◯ Roast for 10 minutes or until charred and softened, then remove from the oven.
3.Toast the hazelnuts:
◯ Roughly chop the hazelnuts.
◯ Once the pumpkin is cooked, sprinkle the hazelnuts over it.
◯ Return to the oven for another 5 minutes.
4. Pan-fry the gnocchi:
◯ Heat butter (or a generous drizzle of olive oil) in a wide non-stick frying pan over medium-high heat.
◯ Add the gnocchi and pan-fry for 1 minute.
◯ Add the sage and cook for another 3–4 minutes, until golden and crispy.
5. Combine:
◯ Remove the roasted pumpkin and hazelnuts from the oven.
◯ Fold them through the crispy gnocchi in the pan.
6. Serve:
◯ Divide the gnocchi between plates.
◯ Grate over the pecorino.
◯ Add a good grind of black pepper.
◯ Tuck in!