Roasted Butternut Gnocchi with Parmesan Cream

Roasted Butternut Gnocchi with Parmesan Cream

This is a great choice for a starter. It’s rich so you don’t need a lot, and the flavour is so yummy. You can make your own gnocchi or buy it, up to you! 🙂

500g butternut, peeled and cut into wedges

Juice of 1/2 a lemon

30ml (2Tbsp) honey

30ml (2Tbsp) Extra virgin olive oil

Salt and freshly ground black pepper, to serve

1 Cup (250ml) sourdough, breadcrumbs

30ml (2 Tbsp) butter, melted


Parmesan Cream 

60ml (1/4 C) Parmesan, freshly grated

250ml (1Cup) fresh cream

10 fresh sage leaves


1 x 500g packet gnocchi

Salt and freshly ground black pepper to serve

Fresh sage leaves to serve


– Preheat the oven to 180 C

– Place the butternut in an oven tray and sprinkle over the lemon juice, honey and oil. Season and bake until cooked and caramelized, about 30 mins. Set aside

– Spread the breadcrumbs on a baking tray, pour over the butter and season. Bake until golden and crisp, about 10 minutes.

– For the parmesan cream, heat the parmesan, cream and sage in a sauce pan over medium heat until the cheese has melted.

– Cook the gnocchi in salted boiling water until the float to the surface. Remove with a slotted spoon and drain.

– Toss the gnocchi with the butternut and Parmesan cream, sprinkle over the breadcrumbs, season and serve garnished with the sage.




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