Potato gnocchi with pumpkin, Gorgonzola cheese, and walnuts
Prep time 60 minutes
500g fresh potato gnocchi
450g pumpkin, peeled, deseeded and chopped
125g Gorgonzola cheese, crumbled
100g walnuts, toasted and chopped
5-6 Sage leaves plus extra leaves, to garnish
Salt and Pepper
100ml of Extra Virgin Olive oil
1 garlic clove, crushed
3-4 tablespoons of grated Parmesan cheese
Heat olive oil in a large fry pan, add the garlic clove and pan fry on medium heat until golden brown. Remove the garlic and add the pumpkin. Once the pumpkin is cooked add and melt 75g of gorgonzola. Add the chopped walnuts.
Cook gnocchi according to packet instructions then stir through the sauce with the parmesan cheese and pumpkin. Top with nuts, sage, and remaining Gorgonzola cheese. Season with pepper and serve immediately.