Herby Pumpkin & Sausage Gnocchi

Pg 46 Herby Pumpkin and Sausage Gnocchi.jpg

READY IN: 45 MINUTES

SERVES: 4–6

Ingredients

  • 500g pumpkin, deseeded
  • 2 tbsp olive oil
  • 500g packet potato gnocchi
  • 1 cup button mushrooms, cut into thick slices
  • 3 good herby sausages
  • 1 red onion, chopped
  • 3 cloves garlic, crushed
  • ½ cup chicken stock
  • 1 cup cream or evaporated milk (see tips)
  • ½ tsp dried sage
  • ½ tsp dried Italian herbs
  • ⅓ cup grated Parmesan
  • ½ cup grated cheese

Method

I can make my own gnocchi, but to be honest it’s a bit of a palaver for a weeknight — so I use a pack of store-bought stuff from the supermarket in this dish. Use some mozzarella for the topping if you want a bit of stretchy action.

  1. Preheat the oven to 210°C. Spray a rimmed baking tray with non-stick spray, or rub with a little vegetable oil. Peel the pumpkin and cut into 1½ cm pieces. Spread over the greased baking tray, toss with half a tablespoon of the oil and roast for 20 minutes, or until tender.
  2. Cook the gnocchi according to the packet directions. Heat the remaining oil in a large ovenproof pan and cook the mushrooms until golden, then remove to a plate. Split the skins of the sausages with a serrated knife and tip the filling into the pan. Cook, mashing with a fork or masher until crumbled and turning golden, then mix in the onion and garlic and cook till soft.
  3. Add the stock, cream, herbs and Parmesan, bring to a simmer and add the gnocchi. Simmer until beginning to thicken, then fold in the pumpkin and mushrooms. Transfer to an oven-safe dish and top with the grated cheese.
  4. Bake in the preheated oven until golden on top. Serve with salad or cooked seasonal vegetables.
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Tip

This is one of those recipes that is easy enough for every day but also good enough for guests. You could easily divide the mixture into individual dishes for a more elegant presentation.


Evaporated milk provides a creamy alternative that you can keep in the pantry. Lite evaporated milk is lower in fat but won’t thicken without a little added cornflour. If using evaporated milk, you need to take a little more care to ensure that it doesn’t burn on the bottom.

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Extract from Destitute Gourmet by Sophie Gray. Available in good bookstores now.

Photography by Todd Eyre. Published by Random House NZ RRP $35

 

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