Gnocchi with blue cheese sauce
| Serves: | 4-6 |
Ingredients
- 500 g Diced pumpkin, cut into 2cm cubes
- 1 pack Fresh sage, leaves picked from stalks, washed and dried well
- 2 x 200 g Fresh Creamy Blue Cheese Sauce
- 2 x 500 g Fresh Italian Potato Gnocchi
- honey
- 3 Tbsp olive oil, to drizzle
- salt
- black pepper
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180 °C.
- For the honey roasted pumpkin, toss the pumpkin with olive oil to coat and place in a single layer in a roasting pan lined with non-stick baking paper.
- Season with salt and black pepper.
- Roast for 35 minutes, stirring occasionally.
- After 35 minutes, stir through the honey and roast for another 5-10 minutes or until tender, checking that the honey does not burn.
- For the crispy sage, heat 2 tablespoons of olive oil in a small saucepan over a medium heat. Add a few fresh sage leaves and fry until crisp (about 5 seconds each side).
- Drain on paper towel and repeat with the remaining sage. Do not overcrowd the pan.
- The leaves should be bright green and crisp.
- For the cheese sauce, decant the packs into a saucepan and heat over a low heat, stirring occasionally, until the sauce begins to simmer gently.
- Remove from heat.
- For the gnocchi, bring a medium sized pot of salted water to the boil.
- Empty the gnocchi into the pot and simmer until they float to the surface, roughly 60–90 seconds.
- Drain and carefully add the blue cheese sauce together with the honey roasted pumpkin and half the crispy sage.
- Serve immediately topped with the remaining crispy sage and a grinding of black pepper.
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