Baked Pumpkin Gnocchi
(0)
60 min
Sezamo
O rețetă de toamnă absolut delicioasă și reconfortantă: gnocchi moi înveliți într-un sos catifelat de dovleac plăcintar și usturoi copt, totul gratinat la cuptor cu mozzarella și parmezan. Această mâncare îmbină dulceața naturală a dovleacului cu aroma intensă a usturoiului copt, fiind ideală pentru o cină rapidă și sățioasă în familie.
Ingredients
Preparation method
Ingredients overview
- 1 pc of butternut squash
- 1 pc of garlic
- 500 g of unfilled gnocchi
- 70 g of whipping cream 32% fat
- 150 ml of liquid chicken stock
- 60 g of grated mozzarella
- 1 handful of fresh thyme
- 30 g of parmesan
- 1 tbsp of extra virgin olive oil
- 1 pinch of fine iodized table salt
- 1 pinch of ground black pepper
Preheat the oven to 190 °C and prepare a baking sheet.
Cut off the top of the head of garlic so that all the cloves are visible. Peel the butternut squash, remove the seeds, and cut it into small cubes. Place the squash on the baking tray, add the garlic, season everything with salt and pepper, and drizzle with olive oil. Place in the preheated oven for about 25 minutes or until the squash and garlic are soft. Squeeze the roasted garlic cloves out of their skins and place the entire contents of the tray into a blender. Add the thyme leaves, cream, and stock, then blend until you get a smooth and thick sauce. If it is too thick, add a little more stock.
In a baking dish, place the gnocchi (uncooked), add the pumpkin sauce, and mix well. Level the surface, sprinkle with grated mozzarella and finely grated parmesan, then place in the hot oven for another 25 minutes, until the gnocchi are fully cooked and the crust becomes golden.
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25 min
Under an hour
