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Why frozen pumpkin?
Pumpkin is eaten from September to January inclusive, so I could just as easily have had a fresh one, which you can totally do at home too! But then the recipe would have been much longer...
Uh...gnocchi already made?!
I'm thinking about a recipe for homemade gnocchi, but as I haven't been able to finalize it yet, we'll have to make do with the industrial version for now...
📖 Recette
Gnocchi with pumpkin sage butter sauce
The best gnocchi for autumn, ultra-creamy with a sage, pumpkin and goat's cheese butter sauce!
Ingredients
- 1 large garlic clove
- 4,5 tablespoons unsalted butter
- 20 sage leaves
- 1 ⅓ cups pan-fry gnocchi
- 1 ½ cups butternut squash cubes frozen
- ⅓ cup goat cheese
Instructions
- Peel and finely chop (or squeeze) the garlic clove, then set aside. Melt the butter in a frying pan, then add the garlic and sage leaves and leave to infuse for 5 minutes over a low heat.
- Then add the gnocchi and brown. Once golden, add the frozen butternut squash cubes and goat's cheese.
- Leave to melt gently, then serve in a bowl and enjoy!
Nutrition
Serving: 1serving | Calories: 657kcal | Carbohydrates: 73g | Protein: 15g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 720mg | Potassium: 416mg | Fiber: 6g | Sugar: 3g | Vitamin A: 13006IU | Vitamin C: 24mg | Calcium: 156mg | Iron: 8mg
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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