Pumpkin, Pancetta and Sage Gnocchi

    Pumpkin, Pancetta and Sage Gnocchi


    2 people made this

    This recipe produces a rich creamy sauce without the use of any cream. This sauce is also delicious with penne, fusilli or any other small pasta shape.

    Serves: 2 

    • 30g butter
    • 2 leaves sage, whole
    • 2 cloves garlic, whole
    • 3 strips pancetta or streaky bacon, diced
    • 150g pumpkin puree
    • 125ml lite milk or unsweetened soy milk
    • 400g gnocchi
    • 50g parmesan, grated
    • 1 pinch salt and freshly ground black pepper, to taste
    • 1 pinch freshly grated nutmeg, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large saucepan heat water to bring to the boil.
    2. Melt butter in saucepan over medium-low heat then add sage and garlic and sauté for one minute. Add bacon or pancetta then increase heat to medium and fry until just crisp.
    3. Add pumpkin puree stirring constantly until pumpkin is heated through. Slowly add milk whilst stirring pumpkin mixture constantly. Simmer on low heat for five minutes.
    4. Once water is boiling add gnocchi and cook according to packet instructions.
    5. Add grated cheese, salt, pepper and nutmeg to sauce and stir. Add more milk if sauce is too thick.
    6. Remove garlic and sage from sauce and discard. Toss sauce with drained gnocchi and serve with more grated cheese and fresh sage leaves for garnish, if desired.

    Richer Sauce

    For a richer sauce substitute some of the milk for thickened cream.

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