baby led weaning · meatless monday · naptime cooking · recipe

Pumpkin & Sage Gnocchi – Meatless Monday!

I have been wanting to make another pumpkin and sage pasta for Meatless Mondays again, but haven’t had the chance. I completely intend to make pasta again someday soon. But it will take a lot of planning I suspect. In the meantime, I had this brainstorm…
Get that sage fix, with pre-made gnocchi! Woowoo! 
This goes back to the ‘I will make pasta again’ idea that parallels the ‘I will make gnocchi again’ idea. Hmm. Time. It was nice while I had it!
Anywho, here’s the go….

Start yourself off with a roasted pumpkin. Usually when the boys go down for their afternoon nap is when pumpkins take to the oven. If it’s small enough, cut it in half, rub the fleshy bits with a good coat of olive oil, and put face down on a baking tray. This pumpkin only took about 20-25 minutes to cook through. Once it’s cooked, leave it out to cool down and go about your chaotic day. Finally, when you start prepping for actual dinner, scoop the flesh of the pumpkin out and mash it in a bowl.
Then with a small handful of pine nuts, toast them in a hot pan until they brown up slightly and pop those on a cutting board to cool. In the same hot pan, pour a little olive oil or butter and throw in about 10 fresh sage leaves that have been cut into thin strips. They will fry up very quickly and get nice and crispy. Pop these aside as well.

In a large sauce pan goes some more olive oil and the chopped garlic. I usually add a bit of salt and pepper here, just because I do like to season as I go. Add in the flour, stir to make sure all the garlic is nicely coated and then take off the heat.

Pour in the milk and yogurt into the garlic mixture and slowly heat back up giving it a little stir. Let it simmer awhile and start to thicken. Next, pop in the pumpkin making sure to stir it well so you have an nice even colour and no big lumps. Add a pinch of nutmeg, salt and pepper and let this warm through for a bit.

In the meantime, boil some salted water in a pot and cook the gnocchi as the package tells you, listen to the package for it knows best.. Yay for pre-made today!

Now, chop up those lovely toasted pine nuts if you haven’t eaten them all!

When those little potato wonders start floating to the top, scoop them out with a slotted spoon and put them into the orange molten lava that is your sauce. Stir it all together gently and pour in a couple tablespoons with the gnocchi cooking liquid to add some nice smoothness and shine to it all.

Serve up into nice comfort food bowls, top with the pine nuts, a good grating of some pecorino romano, and top it all with some of those bright green crispy sage leaves!

It’s all actually really simple and yummy, and of course, little boy approved! They have had gnocchi before, but they seemed to like this dish a whole heap more. It’s almost like a Mac and Cheese, minus a kilo of cheese! Stoked!

I’d be keen to hear if anyone makes this. Let us know how you went. I’m always looking for suggestions on how to make things better or hearing a variation on things.. Keep us posted!

Ingredients :

  • 1 small roast pumpkin
  • 1/4 cup pine nuts
  • 10 fresh sage leaves
  • 3 or 4 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • 2 tbsp flour
  • 1 cup milk
  • 3/4 cup yogurt
  • pinch of nutmeg
  • salt & pepper
  • 1 package of pre-made gnocchi
  • pecorino romano

Method to the Madness : 
Roast your pumpkin! If it’s small enough, cut it in half, rub the fleshy bits with a good coat of olive oil, and put face down on a baking tray. Figure about 20-25 minutes to cook through. Once it’s cooked, leave it out to cool. Scoop the flesh of the pumpkin out and mash it in a bowl.

Take the small handful of pine nuts, toast them in a hot pan until they brown up slightly and pop those on a cutting board to cool. In the same hot pan, pour a little olive oil or butter and throw in about 10 fresh sage leaves that have been cut into thin strips. They will fry up very quickly and get nice and crispy. Pop these aside as well.

In a large sauce pan add more olive oil and the chopped garlic. Add some S&P if you like. Add in the flour, stir to make sure all the garlic is nicely coated and then take off the heat.

Pour in the milk and yogurt into the garlic mixture and slowly heat back up giving it a little stir. Let it simmer awhile and start to thicken. Next, pop in the pumpkin making sure to stir it well so you have an nice even colour and no big lumps. Add a pinch of nutmeg, salt and pepper and let this warm through for a bit.

In the meantime, boil some salted water in a pot and cook the gnocchi according to the package.

Now, chop up those lovely toasted pine nuts.

When the gnocchi starts floating to the top, scoop them out with a slotted spoon and put them into your sauce. Stir it all together gently and pour in a couple tablespoons with the gnocchi cooking liquid to add some nice smoothness and shine to it all.

Serve up into nice comfort food bowls, top with the pine nuts, a good grating of some pecorino romano, and top it all with some of those bright green crispy sage leaves!

Enjoy! And Happy Monday!
x

2 thoughts on “Pumpkin & Sage Gnocchi – Meatless Monday!

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