Baked pumpkin & semolina gnocchi with parsley cream sauce



500g cooked pureed pumpkin

500g ricotta

150g semolina

4 eggs




2 cloves garlic

½ onion

½ bottle white wine

300ml cream

½ cup finely chopped parsley

½ cup grated parmesan

Juice of ½ lemon

¼ cup toasted pine nuts




Preheat the oven to 190 degrees

Mix together the pumpkin, semolina, eggs, ricotta and a little salt and pepper

Line a baking 20 x 30cm baking dish with baking paper

Spread the mix evenly in the baking dish and cook for approx. 30 minutes until firm and set, allow to cool completely before cutting


Pre heat the oven to 160 degrees

Cut the cooled gnocchi into squares approx. 1cm x 1cm

Heat a fry pan with a splash of olive oil and brown the gnocchi on the top and bottom, you may have to do in a couple of goes depending on the size of your fry pan. Pop on a baking paper lined tray and place in oven to keep warm while preparing the sauce

Finely slice the onion and finely dice the garlic and sautee in the pan with a little oil, cook until softened but not coloured

Add the wine and reduce by ¾

Add the cream and bring to the boil, continue to cook for a couple of minutes before adding the parmesan, pinenuts, parsley and lemon juice

Add the gnocchi back to the pan and season with salt and pepper to taste

Serve straight away with some extra shaved parmesan, a drizzle of extra virgin olive oil and some torn parsley leaves


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