Baked Gnocchi with Pumpkin, Red Onion & Pinenuts
Baked Gnocchi with Pumpkin, Red Onion & Pinenuts
Batch cook and freeze the gnocchi for a quick, easy dinner.
Servings
3
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1kg ricotta, drained into a sieve to remove any extra liquid
- ¾ cup finely grated parmesan
- 1 egg
- 2 egg yolks
- 1 cup plus extra gluten-free flour
- Pinch salt & pepper
- 750g butternut pumpkin, peeled & cut into 2cm pieces
- 1 bulb garlic, skin left on
- 1 large red onion, cut into 2cm pieces
- 2 tbsp olive oil
- 3 tbsp pine nuts
- Sage leaves
Method
- To make the gnocchi, place the ricotta into a bowl. Add the parmesan and eggs.
- Combine well and add the flour, salt and pepper. Bring the mixture together so it makes a dough. Add extra flour if the mixture is still sticky.
- Roll out into logs and cut into 2cm pieces. You can now freeze the gnocchi on a tray. Once frozen, place in serving sizes into a freezer container for later use.
- When cooking the gnocchi from the freezer, do not thaw. Add to boiling water and cook until it floats
- For this recipe, preheat oven to 180°C.
- On a baking sheet, place the chopped pumpkin, onion, garlic bulb and olive oil. Mix with hands to coat the pumpkin and onion. Bake for 20-30 mins until the pumpkin is soft and golden.
- Cook a batch of the gnocchi until it floats, then add to the tray. Carefully remove the garlic pulp from the bulb and mix gently to coat the gnocchi, pumpkin and onion. Add the pinenuts and sage leaves and place back in the oven. Bake for 10-15 mins until the gnocchi starts to colour.
- Divide the gnocchi between serving plates and enjoy!
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