Pumpkin, walnut and burnt butter gnocchi
Japanese kabocha pumpkins are sensational. This recipe takes great advantage of their nutty deliciousness, but tastes great with whatever type you can get your hands on.
Ingredients
Cooking Instructions
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1
Roughly chop the kabocha into small (2-4cm) pieces. Add to an oven tray, drizzle in oil, and bake for 20-30 minutes at 180 degrees Celcius, or until tender and just starting to crisp.
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2
While pumpkin bakes, cook gnocchi, or any other type of pasta you prefer, according to pack instructions.
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3
Start on the sauce once pumpkins have almost finished baking. Melt butter in a pan, and once lightly foaming add chopped walnuts. Stir on a low-medium heat until both butter and walnuts darken to a light brown colour.
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4
Add pumpkin to butter and walnuts and stir for 1-2 minutes, until combined. Add salt and pepper to taste, and butter or a dash of water from the gnocchi/pasta if needed for consistency.
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5
Combine pumpkin sauce with gnocchi and serve.
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