Creamy. nourishing pumpkin gnocchi with broccolini and red onion – a deliciously easy dish perfect for any night of the week!
- 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 same pan over high heat with half the butter, add half the gnocchi; cook, tossing, for 3 minutes or until golden. Remove from pan. Repeat with remaining butter and gnocchi.
Reheat 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.