James Moffatt
This one pan wonder takes gnocchi to the next level. Tender, sweet pumpkin and ricotta balance each other perfectly, and fresh pillow-y gnocchi acts as the perfect vehicle for it all.
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Ingredients
Method
Preheat oven to 220°C/200°C fan.
Cut pumpkin into 2cm thick wedges and place in the baking dish with the gnocchi.
Microwave garlic butter in a microwave-safe bowl in 10-second bursts until melted. Drizzle melted butter over gnocchi and pumpkin; toss to coat. Pour combined stock and cream over gnocchi and pumpkin; dot with large chunks of ricotta. Season with sea salt and freshly ground black pepper. Bake for 30 minutes or until pumpkin is almost tender. Reduce oven to 200°C/180°C fan.
Meanwhile, pick sage leaves and place in a small bowl; pour over oil and toss to coat. Once the gnocchi has been cooking for 30 minutes, add pine nuts and sage leaves to dish; reserve sage oil. Bake for a further 10 minutes or until sage leaves are crisp, pine nuts are golden and pumpkin is cooked through.
Drizzle gnocchi with reserved sage oil and serve.
Fresh gnocchi is available from the refrigerator section of supermarkets
Test Kitchen tip
One Pan
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