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great value on gippsland broccoli
and labertouche celery
great value on gippsland broccoli
and labertouche celery
Pumpkin Gnocchi with Broccolini and Red Onion

Pumpkin Gnocchi with Broccolini and Red Onion

500 gram pumpkin gnocchi
1 tablespoon olive oil
2 medium red onions (340g), cut into six wedges
60 gram butter
1 clove garlic, crushed
2 teaspoon fresh thyme leaves
200 gram broccolini, halved crossways
40 gram soft goat's cheese, crumbled

Cook gnocchi in a large saucepan of boiling water, uncovered, until just tender. Drain, reserving ¾ cup (180ml) of the cooking liquid. Place gnocchi, in a single layer, on an oven tray.

Meanwhile, heat oil in a large frying pan over low heat; cook onion, stirring occasionally, until softened. Remove from pan.

Reheat the same pan over high heat with half the butter, add half the gnocchi; cook, tossing, for 3 minutes or until golden. Remove from the pan. Repeat with remaining butter and gnocchi.

Reheat the same pan over medium heat, return onion to pan with garlic, thyme and broccolini; cook, stirring, until broccolini is almost tender. Return gnocchi to pan, with enough of the reserved cooking liquid to coat; season to taste. Serve gnocchi topped with goat’s cheese.

from: www.womensweekly.com.au
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