PUMPKIN GNOCCHI WITH ROASTED SQUASH, CARAMELISED ONIONS & CRISPY SAGE

Who needs cream when you’ve got squash? This autumn recipe pairs golden, pan-fried Pumpkin Gnocchi with a silky roasted squash and garlic sauce, sweet caramelised onions and crispy sage. Packed with vegetables and full of comforting flavours, it’s made for cosy evenings.

INGREDIENTS

1 pack Sunny & Luna Pumpkin Gnocchi

½ crown prince squash, peeled, deseeded and cut into small chunks

1 garlic bulb

A handful of fresh sage leaves

1 red onion, thinly sliced

½ tsp sugar

1 tbsp balsamic vinegar

Juice of ½ lemon

100-200ml milk

Olive oil, for roasting and frying

Salt and freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 200°C / 180°C fan. Place the squash on a baking tray, drizzle with olive oil and season with salt and pepper. Slice the top off the garlic bulb, drizzle with oil and wrap in foil. Roast both for 20-30 minutes, or until the squash is tender and the garlic is soft.

Meanwhile, heat a drizzle of olive oil in a frying pan. Add the sage leaves and fry for 1-3 minutes until crisp. Lift out and set aside.

Add the sliced onion to the same pan and cook for 5 minutes until softened. Stir in the sugar, a pinch of salt and the balsamic vinegar. Cook over a low heat for another 10-15 minutes, stirring occasionally, until soft and caramelised.

While the onions cook, heat a drizzle of olive oil in a separate non-stick frying pan. Add the gnocchi and fry for 5-7 minutes, turning regularly, until golden and crisp.

Squeeze the roasted garlic cloves from their skins into a blender. Add the roasted squash, lemon juice, 100ml milk and a splash of water. Season with salt and pepper, then blend until smooth, adding more milk as needed to make a silky, pourable sauce.

Set aside a few onions for topping, then add the gnocchi and squash sauce to the onion pan. Gently toss together over a low heat until warmed through, loosening with a splash of water if needed.

Divide between two plates and finish with the remaining caramelised onions, crispy sage and freshly ground black pepper.

Enjoy!