Baked gnocchi with pumpkin, pancetta and sage

Name: Baked gnocchi with pumpkin, pancetta and sage
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 750g peeled and diced pumpkin; 4 tbsp olive oil; pinch sea salt and black pepper; 225g ricotta cheese; 25g grated parmesan cheese; 600g fresh potato gnocchi; 100g pancetta, finely diced; 10 sage leaves, chopped

Vanessa Gordon

June 8, 2022

Baked gnocchi with pumpkin, pancetta and sage. Vanessa Gordon

easyTime:30 mins - 1 hourServes:4

The secret to this baked gnocchi dish is roasting the pumpkin beforehand so its sweetness will complement the saltiness of the pancetta. Streaky bacon would work well here, too.

Ingredients

750g peeled and diced pumpkin
4 tbsp olive oil
pinch sea salt and black pepper
225g ricotta cheese
25g grated parmesan cheese
600g fresh potato gnocchi
100g pancetta, finely diced
10 sage leaves, chopped

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional).
Step 2
Spread diced pumpkin onto a baking tray, drizzle with olive oil, sea salt and pepper and roast for 25 minutes.
Step 3
Once roasted, mash half of the pumpkin with a fork in a large bowl, then add ricotta and parmesan and combine until smooth.
Step 4
Cook gnocchi in plenty of water according to packet instructions, drain and then stir through the mashed pumpkin and ricotta mixture.
Step 5
Brush the inside of a deep baking dish lightly with olive oil. Add the gnocchi and pumpkin mixture to the dish, then scatter reserved pumpkin pieces over the dish. Top with pancetta pieces and chopped sage, and cook for 25-30 minutes until the pancetta is crisp.