FRIJE

Name: Sage, Pumpkin, and Blue Cheese Gnocchi
Prep time: 45 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 750 g of gnocchi; 80 ml of olive oil; 1 bunch of fresh sage; 500 g of butternut squash; 2 egg yolk; 600 ml of liquid fresh cream; 100 g of blue cheese; 100 g of shredded mozzarella cheese; 2 tablespoon of hazelnut; 1 nutmeg; salt (according to taste); pepper (according to taste)

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Sage, Pumpkin, and Blue Cheese Gnocchi

Vegetarian Pasta Gnocchi Veggie Public

Course: Main course

Preparation time: 45 minutes

Cooking time: 45 minutes

Cost per serving: 1,92 €

Energy: 1197 kcal / serving

Nutritional score:

Instructions

1. Cook the gnocchi in lightly salted water. Remove them from the water as soon as they float to the surface. Rinse them with cold water. Peel the butternut squash.
2. Preheat the oven to 200 °C (400 °F). Cut the butternut squash into very thin slices and drizzle them with olive oil. Mix them with the gnocchi, season with pepper and salt, and transfer everything to an ovenproof dish.
3. Beat the egg yolks with the cream, crumble in the blue cheese, and incorporate half of the mozzarella and sage leaves. Season with pepper, salt, and nutmeg, and pour the mixture over the gnocchi. Sprinkle with the remaining mozzarella.
4. Bake for 45 minutes or until the butternut squash is cooked.
5. Meanwhile, heat the remaining olive oil and fry the sage leaves until crispy. Remove them from the oil and drain on paper towels.
6. Roughly chop the hazelnuts. Decorate the dish with crispy sage leaves, hazelnuts, and the remaining blue cheese. Drizzle with a few drops of sage-infused oil and serve.