This creamy gnocchi is a must-eat for fans of Italian food.
500 g potato gnocchi
900 g butternut pumpkin
50 g butter chopped
2 cloves garlic, crushed
1 tbsp fresh thyme
300 ml light cooking cream
½ cup water
120 g fresh baby spinach leaves
grated Parmesan to serve
- Cook gnocchi according to packet directions. Drain.
- Peel pumpkin. Cut into 1cm pieces. Boil, steam or microwave until tender. Drain.
- Heat butter in a large, non- stick frying pan over a medium to high heat. Add gnocchi, garlic and thyme. Cook, stirring, for about 3 minutes, or until starting to brown.
- Add pumpkin. Cook, stirring occasionally, for about 5 minutes, or until lightly golden. Add cream, water and spinach. Cook, stirring, for about 2 minutes or until spinach is just wilted. Season with salt and pepper.
- Serve with parmesan.