All year round, this baked pumpkin gnocchi will be a crowd favourite. Rich and creamy, Clint's easy gnocchi dish is a delightful coming together of easy ingredients that deliver on flavour. Roasted pumpkin slices that mix effortlessly into the cheesy tomato sauce combined with the full flavour Anchor Cream make this dish one to remember! We trust you will be a much-loved guest at any gathering with this dish in hand.
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8 min
Clint Robert's Baked Pumpkin Gnocchi
Method
- Preheat the oven to 200⁰C, and grease a baking dish.
- Bring a large pot of water to the boil, salt generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
- Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut into thin slices (no thicker than 0.2 inches) and about twice the length of the gnocchi.
- Peel and slice the onion.
- In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, Anchor Butter, olive oil and thyme.
- Whisk the Anchor Cream together with the egg yolks and half the mozzarella.
- Pour the mixture over the gnocchi and then transfer to the prepared baking dish.
- Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.
- Garnish with thyme.
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
