Baked Pumpkin Gnocchi | Creamy Autumn Dinner
(0)
60 min
Under an hour
Kifli Kukták
Kényeztesse magát ezzel a fenséges őszi fogással! A sült sütőtök és az édesre sült fokhagyma krémes mártássá olvad össze, amely tökéletesen bevonja a puha gnocchi szemeket. A tetején aranybarnára sült mozzarella és parmezán teszi teljessé ezt a melengető, vegetáriánus vacsorát.
Ingredients
Preparation method
Preheat the oven to 190 °C and prepare a baking tray.
Cut off the top of the garlic head so that the cloves are visible. Peel the butternut squash, remove the seeds, and cut into small cubes. Spread the squash on the baking tray, place the garlic next to it, season with salt and pepper, and drizzle with a little olive oil. Bake in the preheated oven for about 25 minutes, until both the squash and garlic are tender.
Squeeze the creamy cloves from the roasted garlic and place them in a blender along with the roasted squash. Add the thyme leaves, cream, and broth. Blend into a smooth, thick sauce. If it's too thick, add a little more broth.
Chef's tip
If you want an even creamier result, use 33% whipping cream!
You can also make an excellent cream soup from the leftover roasted pumpkin for the next day.
30 min
Under an hour
