Pumpkin, Pancetta and Sage Gnocchi
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- In a large saucepan heat water to bring to the boil.
- 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.
- 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.
- Once water is boiling add gnocchi and cook according to packet instructions.
- Add grated cheese, salt, pepper and nutmeg to sauce and stir. Add more milk if sauce is too thick.
- 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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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
This recipe is delicious and not as unhealthy as the other creamy pastas we really like. You could use hilo or skim milk to keep calories down. We chop the sage and garlic and leave it in the sauce. Sometimes use chorizo or another fried sausage instead of the bacon, which is really tasty, especially when the sausage has a bit of a chilli kick. I also add about double the nutmeg and a really strong parmesan YUM! A staple in our house now. - 02 Jan 2018
This is delicious! It has become a staple in our household, and I make it at least once a month. It's not too high in calories either - about 610 per portion. Definitely recommend it - so simple and tasty. I make it with butternut squash as well, as it's easier to get hold of. If I've got time I roast it in the oven, if I'm short of time I put it in the microwave for 10-15 minutes. - 31 Aug 2015 (Review from Allrecipes UK & Ireland)
Omg, totally amazing! Really easy to make and delicious to eat. My 4yo daughter loved it, my dad who at first turned his nose up had to admit after the first mouthful it was pretty good! I didn't have pumpkin, so instead roasted a small butternut squash and used that. Will recommend to everyone and will 110% make again and again - 07 Nov 2013 (Review from Allrecipes UK & Ireland)