GNOCCHI WITH BLUE CHEESE SAUCE, HONEY ROASTED PUMPKIN AND CRISPY SAGE
- Woolworths
- Mar 14, 2016
- 1 min read
Ingredients
500 g Diced pumpkin, cut into 2cm cubes
1 pack Fresh sage, leaves picked from stalks, washed and dried well
2 x 200 g Fresh Creamy Blue Cheese Sauce
2 x 500 g Fresh Italian Potato Gnocchi
honey
3 Tbsp olive oil, to drizzle
salt
black pepper
Cooking Instructions
Preheat the oven to 180 °C.
For the honey roasted pumpkin, toss the pumpkin with olive oil to coat and place in a single layer in a roasting pan lined with non-stick baking paper.
Season with salt and black pepper.
Roast for 35 minutes, stirring occasionally.
After 35 minutes, stir through the honey and roast for another 5-10 minutes or until tender, checking that the honey does not burn.
For the crispy sage, heat 2 tablespoons of olive oil in a small saucepan over a medium heat. Add a few fresh sage leaves and fry until crisp (about 5 seconds each side).
Drain on paper towel and repeat with the remaining sage. Do not overcrowd the pan.
The leaves should be bright green and crisp.
For the cheese sauce, decant the packs into a saucepan and heat over a low heat, stirring occasionally, until the sauce begins to simmer gently.
Remove from heat.
For the gnocchi, bring a medium sized pot of salted water to the boil.
Empty the gnocchi into the pot and simmer until they float to the surface, roughly 60–90 seconds.
Drain and carefully add the blue cheese sauce together with the honey roasted pumpkin and half the crispy sage.
Serve immediately topped with the remaining crispy sage and a grinding of black pepper.
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