Tired of pasta and don’t feel like making a risotto? Gnocchi are an excellent alternative!
INGREDIENTS
500g butternut pumpkin, cut into 1cm cubes
¼ cup (60ml) chicken stock (see note, below)
1 large leek (500g), sliced thinly
1 tablespoon brown sugar
1½ cups (375ml) water
2 teaspoons finely chopped fresh sage
½ cup (125ml) low-fat evaporated milk
1kg fresh potato gnocchi
Preheat oven to 220°C/200°C fan-forced.Place pumpkin in oiled baking dish; bake, uncovered, about 30 minutes or until pumpkin is tender.Bring stock to the boil in large saucepan, add leek; cook, stirring, until leek softens. Add pumpkin and sugar; cook, stirring, about 10 minutes or until pumpkin caramelises. Stir in the water, sage and milk; blend or process pumpkin mixture, in batches, until smooth. Return pumpkin sauce to same pan; stir over heat until hot.
Meanwhile, cook gnocchi in large saucepan of boiling water until they float to the surface and are just tender; drain. Toss hot gnocchi through hot pumpkin sauce.
To make this a meal suitable for vegetarians, substitute vegetable stock for the chicken stock.
Fresh potato gnocchi is available from the refrigerated section of most supermarkets.
