Baked Pumpkin Gnocchi With Sausage
Baked pumpkin gnocchi with sausage is a mouthwatering cosy meal for the Autumn season. It's easy and quick to make, but a really special one.
Equipment
- 1 garlic press
- 1 large baking dish or 2 smaller ones
- 1 medium large pot
- 1 tablespoon
Ingredients
- 750 gr Fresh Gnocchi I suggest Giovanni Rana plain gnocchi
- 2 garlic cloves
- 1 kg pumpkin cubes I am using pre-cut, but you can cut yours.
- 2 Italian sausages
- sage dry or fresh You can season the pumpkin if you'd like to but remember the sausage is already flavourful enough.
- 100 gr blue cheese
- 30 gr grated parmesan cheese
- Belmorso Extra Virgin Olive Oil or Novello
Instructions
- Add the cubed pumpkin to a casserole. PS: You can bake the pumpkin and sausage separately, or together, whichever you prefer.
- Top with the pressed garlic and sprinkle the sage.
- Chop the sausages.
- Drizzle with Belmorso EVOO, or you can use Novello.
- Bake for 35 minutes in a pre-heated oven at 190 degrees Celsius.
- After 30 minutes, you can boil your gnocchi. Just blanch them for 2 to 3 minutes, so they soften.
- Take the casserole with the pumpkin and sausage out of the oven. Add the gnocchi, a little Belmorso EVOO and mix.
- Top with grated parmesan cheese and crumble the blue cheese.
- Bake at the top of the oven for 10 minutes, so the cheeses melt, the gnocchi crispen up, and the entire dish gets a golden colour.
Notes
This is a cosy but mighty recipe that's high in calories. If you want to lower the latter, reduce or skip the sausage and the blue cheese. Or you can enjoy every bite and make up for it in the gym :).