Crispy gnocchi with roasted pumpkin
This crispy gnocchi with roasted pumpkin and World Spice Blend - Pumpkin Spice brings the flavors of autumn to your plate.
This delicious pumpkin gnocchi is the perfect dish to serve this fall. Simple to make, yet packed with flavor. The burrata keeps the gnocchi from being overpowering, allowing the pumpkin spice to shine through. It's best to avoid using too much salt. Tip: taste before adding salt. Herbs and spices often add a wonderful flavor to your dish!
Preparation
Preheat the oven to 180°C (350°F). Toss the pumpkin cubes with 2/3 of the olive oil and Verstegen WSB Pumpkin Spice. Spread the pumpkin cubes on a baking sheet lined with parchment paper and roast in the oven for 20 minutes.
Slice the mushroom mixture. Heat the remaining olive oil in a pan over high heat and cook the mushroom mixture and gnocchi for 7 minutes, stirring regularly. Add the diced pumpkin and stir.
Loosen the burrata and strip the parsley leaves. Divide the gnocchi among plates and drizzle with the burrata and extra virgin olive oil. Garnish with parsley.
Variatietip
Hoeft het gerecht niet vegetarisch te zijn? Dan is dit recept ook erg lekker met spekjes. Bak deze goudbruin en voeg dan de paddenstoelenmix en gnocchi toe.
Ingredients
- 400 g muskaat pompoenblokjes
- 3 el olijfolie
- 1 el Verstegen WSB Pumpkin Spice)
- 250 g paddenstoelenmix
- 700 g gnocchi
- 300 g burrata
- 2 takken peterselie
- 2 el extra vierge olijfolie
Supplies
- n/a
