Gnocchi with Sage Beurre Noisette & Pumpkin Sauce
with cranberries, hazelnuts & Greek-style cheese- Gluten
- Tarwe
- Hazelnoten
- Noten
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
- Pecannoten
- Walnoten
- Noten
- Cashewnoten
- Paranoten
- Macadamianoten
- Pinda's
- Sesamzaad
- Amandelnoten
- Hazelnoten
- Pistachenoten
Build your perfect festive feast with our special Christmas selection! This delicious main course is one of many recipes you can mix and match to create your ideal holiday meal. Browse all the options in the Christmas category.
Ingredients
200 g
Gnocchi
(Contains: Soja, Mosterd, May contain traces of allergens, Gluten, Tarwe)
½ piece
Red onion
½ piece
Carrot
150 g
Diced pumpkin
1.5 teaspoon
Ground paprika
½ piece
Garlic
5 g
Fresh sage
(Contains: Selderij, May contain traces of allergens)
10 g
Dried cranberries
(Contains: Pecannoten, Walnoten, Noten, Cashewnoten, Paranoten, Macadamianoten, Pinda's, Sesamzaad, Amandelnoten, Hazelnoten, Pistachenoten, May contain traces of allergens)
10 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
30 g
[Plant-based] butter
50 milliliters
Low sodium vegetable stock
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and dice the carrot.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Add the onion, the carrot, the pumpkin and a splash of water.
- Cover with the lid and fry for 10 - 15 minutes.
- Stir in the paprika, then season to taste with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the gnocchi for 6 - 8 minutes until golden-brown, tossing regularly.
- Finely chop the cranberries and roughly chop the hazelnuts.
- Tear the sage leaves off of the stalks. Crush or mince the garlic.
- Heat a clean small frying pan over high heat.
- Toast the hazelnuts until evenly browned, then remove from the pan and set aside.
- Melt three quarters of the butter in the same pan over medium heat.
- Fry the garlic and sage for 3 - 4 minutes, stirring continuously.
- The butter will sputter at first, but will proceed to foam and turn lightly brown. When this happens, remove the pan from the heat.
- Prepare the stock.
- When the vegetables are done, transfer half of them to a tall container.
- Add the stock, the balsamic vinegar and the rest of the butter.
- Process until smooth with an immersion blender, adding a splash of water if you'd prefer the sauce to be less thick. Season to taste with salt and pepper.
- Serve the sauce on plates. Top with the gnocchi and the rest of the vegetables.
- Garnish with the hazelnuts and the cranberries, then crumble over the cheese.
- Top with the crispy sage and then drizzle over the beurre noisette, using a rubber spatula to get it all out of the pan.
