Semolina Gnocchi with Roast Pumpkin, Sage and Lemon & Black Pepper Flavour Pearls

This recipe for Semolina Gnocchi with Roast Pumpkin, Sage and Lemon & Black Pepper Flavour Pearls is a great dish for the busy home entertainer.  The flavour combination is just so good 😍 Sweet roast Pumpkin, creamy cheesy Gnocchi, fresh greens, nut brown Sage Butter and sour pops of our Lemon & Black Pepper Flavour Pearls. The Gnocchi can be made a few days before your event too, a big tick from me. I also love how easy it is to serve. The pre-made Gnocchi is simply baked as are the wedges of Pumpkin, leaving you plenty of time to make a little nut brown Sage Butter and wilt a little Spinach. 

What you’ll need – 4 serves

• 1 1/3 Cups Semolina (fine)
• 1 Litre Milk
• 2 Garlic Cloves – crush
• Salt & Pepper
• 50ish grams Butter – soft
• 1 Cups Parmesan – grated
• 2 Egg Yolks
• Pumpkin – allow 2 nice wedges to roast per person
• Olive Oil
• Spinach – allow a good handful per person
• Butter around 100g
• Sage leaves – 1/2 bunch
• Parmesan shaved to garnish
• Soft Cheese – 4 nice slices – taleggio or Brie are great
• Lemon & Black Pepper Flavour Pearls

To do

Grease a tray/tin for the Gnocchi. Approx. 22cm square.

Heat the Milk and Garlic in a large saucepan. As it comes to the boil add in the Semolina slowly whilst whisking continuously. *it can get lumpy very easily so definitely whisk like crazy here! Turn the heat right down as you do this. Swap your whisk for a wooden spoon and keep stirring over the low heat for a couple of minutes. Off the heat add in the Butter, Parmesan and Egg Yolks. Season it well. Spread the delicious mix onto your greased tray/tin and smooth it out. Refrigerate until firm. It will be ready to use after a few hours and keeps well for 3-4 days.

Next

Pre-heat your oven to 180c

Season and oil your Pumpkin wedges. Pop them onto a tray and bake until well coloured and soft. Maybe around half an hour. Tip out the Gnocchi slab onto a board or your bench. Cut it into squares of around 4 – 5 cm. Put them on to a baking tray, topping with some more Parmesan. When your Pumpkin is nearly ready add them into the oven too.  The Gnocchi will likely take 15ish minutes to brown a little. 

While they are both baking we can make the nut brown Butter. Put the Butter in a small saucepan over medium heat. Once its melted it will start to foam a little and become golden. You will also note that it starts to smell a little nutty. Once the colour is looking good – Brown not Black! Add in the Sage leaves. It will fizz up a little but it’s ready when it settles down again. Add some Salt & Pepper to taste. 

We also need to wilt some Spinach. You can pop it into the microwave with a little squirt of Olive Oil and seasoning and zap for a minute at a time until it’s wilted. Or. Pop a frypan on the stove and add a dash of Olive oil, then the Spinach and seasoning and cook until wilted. Whatever suits you works I say!

To serve

Have your warmed dinner plates on the bench. Add a little of the wilted Spinach to each plate. Using a lifter, add a couple of pieces of the Gnocchi then a Pumpkin wedge to each plate. Add a little more Spinach then more Gnocchi and Pumpkin. Top with the slice of soft Cheese and a few shards of shaved Parmesan. Spoon over some nut brown Butter and Sage leaves. Lastly add a generous spoonful of Lemon & Black Pepper Flavour Pearls

Enjoy it while it’s nice and hot.

**Take a peek at our other flavours, just click  HERE  There are plenty of others to choose from.