Homemade Gnocchi with Roasted Pumpkin and Garlic Cream Sauce

The rain was endless yesterday so I decided to make a recluse of myself and spend the afternoon inside with Billie Holiday, wine, a huge bath and a night of making gnocchi. All that is missing from this picture is at least 10 cats, and then I would be a spinster Paddington woman. (I did have a friend come for dinner; it wasn’t a completely lonely affair)

Continuing on my path of destruction with my weekend affair with carbs, I’ve made a homemade gnocchi, with a roasted garlic and pumpkin cream sauce, finished with blue vein and pine nuts.

Ingredients

Serves 2

700g gnocchi (recipe here)

300g pumpkin

1 garlic bulb

¾ cup thickened cream

½ small onion, chopped

Cinnamon

Nutmeg

Cayenne pepper

Pine nuts, to garnish

Blue vein cheese, to garnish

Olive oil

Salt and pepper, to taste

Directions

For gnocchi, follow recipe in link above. Allow 1 hour to bake potatoes and 1 hour preparation and cooking.

For cream sauce, skin pumpkin and coat in olive oil, a dash of cinnamon, cayenne pepper and nutmeg. Bake pumpkin with whole garlic for 30 minutes at 200 degrees Celsius, or until well roasted.

In a pan, heat olive oil and add diced onions. Cook until opaque. Add cream, pumpkin and garlic. With a hand held blender, pulse cream sauce until a smooth consistency.

To serve, combine gnocchi and cream sauce, topping with blue vein and pine nuts.