Paired Perfectly with Selaks The Taste Collection Buttery Chardonnay
- ¼ pumpkin, cut into chunks
- Olive oil
- 75g butter
- 3 large garlic cloves, finely diced
- 8 sage leaves, torn
- ½ cup flour
- 2 cups milk
- 500g premade gnocchi
- ½ cup grated mozzarella cheese
- ¼ cup grated parmesan
- 1 sliced sourdough bread, torn into small chunks*
- Extra fried sage, to garnish
Preheat your oven to 200 degrees celsius fan bake. Place the pumpkin into a baking tray, drizzle with olive oil and season with salt and pepper, then bake for 25-30 minutes or until tender when tested.
In a heavy based pan, melt the butter over a low to medium heat. Once the butter has melted, add the garlic and cook whilst stirring until the butter is lightly golden brown.
Add the sage, and continue to cook until the butter is a deep golden brown colour. Stir in the flour, and cook for a few minutes to allow the flour to cook.
Slowly stream in the milk in ¼ cup increments, stirring well inbetween until all the milk is incorporated and the sauce is smooth. Season to taste with salt and pepper.
Boil the gnocchi as per pack instructions, then drain. Cut the cooked pumpkin into smaller chunks if desired, then add to the sauce along with the gnocchi. Fold gently to combine.
Sprinkle the mozzarella, parmesan and bread pieces over the top of the gnocchi, then place into the oven and bake for 20-25 minutes or until the cheese has melted and the bread pieces are golden.
Sprinkle with additional crispy sage leaves if desired, then serve and enjoy with a glass of Selaks Taste Collection Buttery Chardonnay.
Tip: If you can’t find fresh sage, use fresh thyme in it’s place!