Back to Recipes
Rate this recipe by Keens
Baked Pumpkin Gnocchi
4 medium potatoes, peeled
25 g butter
1/3 cup plain flour
150 g bacon, sliced
400 light cream
1/2 cup Swiss cheese
1/2 cup Parmesan cheese
300 g pumpkin, peeled, diced and roasted
KEEN'S Mustard Powder
Preheat oven to 200°C.
Simmer potatoes in water for 15 minutes. Drain, add butter and egg and whisk potatoes until smooth. Fold in flour.
Divide the mixture into 4 portions and roll into thick snakes. Cut the dough snakes into 2½cm gnocchi pieces. Place into boiling salted water a few at a time, until gnocchi pieces rise to the top.
Place boiled gnocchi onto an oven tray and bake for 10 minutes.
Meanwhile fry bacon then add cream, cheeses, pumpkin and KEEN’S mustard powder and simmer for 10 minutes.
Assemble dish by placing baked gnocchi into a shallow ovenproof dish and pour over the sauce.
Return the gnocchi back into the oven for a further 15 minutes.
Serving suggestion: Serve with a fresh garden salad.
I'm cooking now!
Try these flavour filled favourites
Traditional Baked Ham in Beer and Mustard
Smoked salmon mustard dip