Christmas Gnocchi with pumpkin sauce and sage beurre noisette
with cranberries, hazelnuts and feta
Tags:
Veggie
Allergens:
Gluten
•Tarwe
•Hazelnoten
•Noten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
200 g
Gnocchi
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
½ piece
Red onion
½ piece
Carrot
150 g
Diced pumpkin
1.5 teaspoon
Ground paprika
½ piece
Garlic
5 g
Fresh sage
(May be present: Selderij)
10 g
Dried cranberries
(May be present: Sesamzaad, Pinda's, Noten)
10 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
25 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
21.5 tablespoon
[Plant-based] butter
50 milliliters
Low sodium vegetable stock
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3510 kJ
Calories839 kcal
Fat44.4 g
Saturated Fat19.1 g
Carbohydrate89.1 g
Sugar17.5 g
Dietary Fiber7.8 g
Protein18.6 g
Salt3.1 g
Potassium212.8 mg
Calcium50 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Finely chop the onion.
- Dice the carrot.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and add the onion, carrot and diced pumpkin.
- Add a splash of water and cover with the lid. Fry for 10 - 15 minutes, then season with the ground paprika, salt and pepper.
2
- Heat a drizzle of olive oil in a frying pan over high heat and fry the gnocchi for 6 - 8 minutes until golden-brown and crispy.
3
- Roughly chop the hazelnuts.
- Finely chop the cranberries.
- Heat a clean small frying pan and toast the hazelnuts over high heat. Remove from the pan and set aside.
- Tear the sage leaves off the stalks and crush or mince the garlic.
4
- Melt the butter in the frying pan used for the hazelnuts over medium-heat.
- Add the sage and the garlic and fry for 3 - 4 minutes, stirring continuously. The butter will sputter at first, then it will start to foam and turn lightly brown.
- When this happens, remove the pan from the heat.
5
- Prepare the stock.
- When the vegetables are done, transfer half to a tall container along with the stock and black balsamic vinegar.
- Blend smooth using an immersion blender and season with salt and pepper. Add more water if you'd like the sauce to be more liquid.
6
- Serve the pumpkin sauce on plates and top with the gnocchi.
- Garnish with the reserved vegetables, hazelnuts, cranberries and crumble over the feta.
- Drizzle over the sage beurre noisette to finish, using a rubber spatula to get every last drop of sauce out of the pan.
