Slow Cooker Pumpkin and Parmesan Gnocchi
Serves
4
Total Time
8hrs 40mins
Calories
445
Creamy, sweet and utterly comforting. This indulgent pumpkin sauce cooks low and slow, allowing the flavors to meld together. Just add gnocchi and a generous scattering of salty parmesan.
- Onion1sliced
- Garlic clove2finely chopped
- Olive oil1 tablespoon
- Butter2 tablespoons
- All purpose flour2 tablespoons
- Dry white wine160 g
- Vegetable stock300 ml
- Fresh sage3
- Salt & pepperas needed
- Pumpkin355 gdiced
- Wateras needed
- Saltas needed
- Heavy cream120 ml
- Gnocchi455 gchilled
- Parmesan cheeseas neededgrated
Ingredients
- 1. Add olive oil and butter to a clean medium cast iron skillet
- 2. Heat over medium heat
- 3. Add onion and fry until light golden - 5 min
- 4. Add garlic and cook - 2 min
- 5. Stir all purpose flour into the medium cast iron skillet
- 6. Add dry white wine and vegetable stock gradually
- 7. Heat
- 8. Add fresh sage to the medium cast iron skillet and season with salt & pepper well
- 9. Add pumpkin to a clean slow cooker bowl
- 10. Transfer content of medium cast iron skillet to slow cooker bowl and cover
- 11. Cook in slow cooker until tender - 7 hr, low heat
- 12. Add water and salt to a clean large saucepan and bring to boil
- 13. Add gnocchi and boil until floating - 3 min
- 14. Drain
- 15. Add heavy cream to the slow cooker bowl
- 16. Transfer content of large saucepan to slow cooker bowl
- 17. Mix lightly
- 18. Garnish with parmesan cheese lightly and serve
Method
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