Preparation time is 20minutes
Cook time is 6hours
Total time is 6hours 20minutes
Serve is for 4 people
Estimated cost per serve is 7.73 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 25grams butter
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 2tablespoons plain flour
- 2/3 cup dry white wine
- 1 1/4 cup vegetable stock
- 2-3 stems sage
- 400grams pumpkin, deseeded, peeled, diced and weighed after preparation
- 500grams chilled gnocchi
- 1/2 cup double cream
- 4 freshly grated Parmesan cheese
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 5
Preheat the slow cooker if necessary. Heat the oil and butter in a frying pan, add the onion and fry, stirring, for 5 minutes or until just beginning to turn golden.
Step 2 of 5
Stir in the garlic, cook for 2 minutes, then stir in the flour. Gradually mix in the wine and stock and heat, stirring until smooth. Add the sage and season well.
Step 3 of 5
Add the pumpkin to the slow cooker pot, pour over the hot sauce, then press the pumpkin beneath the surface of the liquid. Cover with the lid and cook on low for 6-8 hours or until the pumpkin is tender.
Step 4 of 5
When almost ready to serve, bring a large saucepan of water to the boil, add the gnocchi, bring the water back to the boil and cook for 2-3 minutes or until the gnocchi float to the surface and are piping hot. Tip into a colander to drain.
Step 5 of 5
Stir the cream, then the gnocchi, into the pumpkin, mix together lightly, then spoon into shallow bowls and serve topped with grated Parmesan and a few extra sage leaves, if liked.
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