Gnocchi is a versatile food, generally made with potatoes.
It is freely available in supermarkets. Make sure you buy a good one as the they are soft and melt in your mouth.
In this recipe I have teamed the gnocchi with browned bacon, cooked pumpkin pieces, and a creamy sauce and this is like teaming slightly sweet (pumpkin) with salty (bacon) which gives a very nice result.
Ingredients 400 - 500 g gnocchi 500 g butternut pumpkin, peeled, cut into 2 cm pieces
2 tbsp oil
5 bacon rashers, chopped (I use shortcut)
2/3 cup chicken stock
2/3 cup cream
½ cup freshly grated parmesan
Chopped parsley to garnish
Preheat the oven to 200° or 180° fan forced. Grease a 7 cup ovenproof dish.
Cook the gnocchi in boiling water (salted if desired) for about 2 minutes or until they pop up to the top. Transfer to a colander to drain.
Put the gnocchi in the greased dish.
Cook the pumpkin in boiling salted water for about 2 - 3 minutes, and at the same time cook the bacon in oil in a frypan till it is crisp or to your liking.
Add the pumpkin to the bacon and toss to coat.
Season with pepper
Transfer this pumpkin mixture on top of the gnocchi.
Mix the stock and the cream in a bowl and pour over the gnocchi mixture. Stir to combine.
Sprinkle with parmesan and bake for 10 - 12 minutes or until the cheese is starting to brown. Drizzle with a bit of extra olive oil.