INGREDIENTS:

500g ready-made gnocchi

30ml olive oil

5g fresh thyme

½ onion, chopped

2 garlic cloves, minced

1 cup butternut purée

½ cup cream

50g butter

salt

pepper

OPTIONAL INGREDIENTS:

toasted pumpkin seeds

Danish feta

roast butternut

METHOD:

  1. Heat the oil in a large saucepan on medium heat, add onion and thyme, cook until translucent. Add the garlic and cook for further 4 minutes.
  2. Transfer onions and garlic to blender along with the butternut purée and cream. Blend until smooth, return to saucepan and season with salt and pepper.
  3. Bring a large pot of salted water to a boil. Cook gnocchi until they rise to the surface of the water. Use a slotted spoon to transfer the gnocchi to the greased tray and drizzle with a little olive oil to prevent them sticking together. Remember to reserve a cup of the cooking water.
  4. Heat the oil and butter in a large skillet and gently brown the gnocchi on either side. Remove from skillet and add to a saucepan with butternut purée mix. Add a bit of cooking water from the gnocchi to thin if necessary.
  5. Serve in a wide brimmed bowl topped with toasted pinenuts and crumbled Danish feta.