Baked Pumpkin Gnocchi with Thyme and Parmesan #SundaySupper
This Baked Pumpkin Gnocchi with Thyme and Parmesan is the perfect one pot dish for casual entertaining. It is rich and creamy and packed with wonderful fall flavours. Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.
Bring a large pan of water to the boil, salt it generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut it into thin slices (no thicker than 0.2 inch) and about twice the length of the gnocchi. (see note 2)
Peel and slice the onion into half moons.
In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, olive oil and thyme.
Whisk the cream together with the egg yolks and half of the mozzarella.
Pour the mixture over the gnocchi and then transfer to the prepared baking dish.
Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.
Notes
If you haven't got fresh thyme, use half the amount of dried thyme.
The length/width of your pumpkin isn't too important, aim for about twice the size of the gnocchi. The thickness of the gnocchi is far more important, as it allows it to cook in the given time and means that as it cooks it starts to melt into the sauce.