
Bacon and pumpkin gnocchi
The perfect way to use your leftovers from pumpkin carving. This recipe is a quick midweek meal with minimal prep.
- 500g gnocchi
- 500g pumpkin
- 1 small onion
- 140g pancetta or bacon
- 25g butter
- 25g grated parmesan
- 20g fresh sage
- 3 tbsp olive oil
- Salt and pepper to taste
Prepare your ingredients.
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Chop the pancetta or bacon into small cubes, thinly slice the onion and shred the sage.
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If you’re using Halloween pumpkin leftovers, dice up any big bits. If you’re using a whole pumpkin, cut it in half and deseed before scooping out in the insides and dicing.
In a thick bottomed pan, heat 1 tbsp olive oil and cook the bacon or pancetta for a few minutes.
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Add the rest of the oil and cook the onion. Continue stirring so it doesn’t stick and cook for 5 minutes until the onion softens and the pancetta is crisp.
Add the butter and let it melt, continuously stirring. Tip in the pumpkin and stir and mix well; season with salt and pepper.
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Cover with a lid and cook for 6-8 minutes, stirring occasionally. The pumpkin should be soft but not falling apart.
While the pumpkin cooks, cook your gnocchi according to pack instructions.
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Add the gnocchi to the pumpkin mix and stir in the parmesan. Taste and, if necessary, season.Â
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Serve in your favourite pasta bowls and top with extra parmesan.
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