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![Gnocchi in a bowl with mini pumpkins and a bowl of sage.](https://mariefoodtips.com/wp-content/uploads/2022/07/gnocchis-au-beurre-de-sauge-potiron-et-chevre-3-680x1024.jpg)
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
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
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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