Baked Pumpkin Gnocchi

Try your hand at this delicious Baked Pumpkin Gnocchi featuring DARI’S Classic Pumpkin Soup. Delicious pumpkin flavours combined with the soft texture of homemade gnocchi, this is a winner!

Serves 4

Ingredients

1 x DARI’S Classic Pumpkin Soup

1 kg (approx. 4 large) desiree potatoes

1 egg

1 cup plain flour

Salt

Pepper

½ cup fine semolina flour

1 tbsp olive oil

1 onion, diced

2 cloves garlic, crushed

½ cup tomato passata

3 sage leaves

 

Pangrattato

2-3 slices day-old sourdough bread

2 tbsp olive oil

1 clove garlic, crushed

1 tsp salt

4 sage leaves

Method

  1. Preheat oven to 180℃.

Gnocchi

  1. Pierce potatoes 4-5 times with a fork. Wrap each potato in a piece of absorbent paper then place on a microwave safe plate.
  2. Cook potatoes in the microwave on high for 7 minutes. Rotate the potatoes then return to the microwave to cook for a further 7 minutes.
  3. Remove potatoes from the microwave and allow to cool slightly before removing the skin.
  4. Place the peeled potatoes through a potato ricer or fine sieve. The potatoes should resemble a fluffy mashed potato consistency.
  5. Add egg, plain flour and seasoning to the potatoes. Stir to combine.
  6. Lightly dust a clean surface with semolina.
  7. Working with a small amount of gnocchi mixture at a time, roll into a long log. Cut the gnocchi into 2cm pieces. Pinch each piece together at the top and bottom or gently press with the back or a fork.
  8. Set aside until required.

Pangrattato

  1. To prepare the pangrattato, place bread, olive oil, garlic, sage and salt in a food processor. Blitz on high until the mixture resembles coarse breadcrumbs.
  2. Place a frying pan over high heat. Add pangrattato mixture to the pan. Cook, stirring for 3-4 minutes or until lightly golden and toasted. Set aside until required.

Pumpkin Sauce

  1. To prepare the pumpkin sauce, heat olive oil in a saucepan over medium heat. Add onion and garlic and cook for 2-3 minutes.
  2. Add DARI’S Classic Pumpkin Soup and tomato passata to the pan. Stir to combine.
  3. Add sage leaves to the pan. Reduce heat to low and allow to simmer for 5 minutes. Remove the sage leaves and discard. Season the sauce with freshly ground black pepper.
  4. Spoon half of the pumpkin sauce into a large ovenproof dish. Add gnocchi to the dish then top with remaining pumpkin sauce.
  5. Sprinkle with pangrattato
  6. Bake for 30 minutes.
  7. Allow to stand for 5 minutes before serving.

Classic Pumpkin Soup