You will need:
- 2 x 500g pkt. pumpkin gnocchi (pre-made)
- 2 Tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1 bunch sage, leaves picked and chopped
- 2 Tbsp pumpkin seeds
- 350g mushrooms, sliced
- 1 leek, finely sliced
- 300ml thickened cream salt and pepper
- 60g baby spinach leaves
- 150g blue cheese, roughly sliced
Let's make it:
Step 1:
Cook gnocchi according to packet directions.
Step 2:
Heat oil in the Sunbeam DiamondForce™ Frypan on MIN/MED heat. Add garlic, sage leaves, pumpkin seeds and cook for 1 minute.
Step 3:
Add the mushrooms and leek to the frypan and cook until brown stirring continually. Pour in the cream and stir through, add the drained gnocchi and reduce heat to MIN. Simmer for 2 minutes. Season to taste.
Step 4:
Fold through spinach and place the blue cheese on top of the gnocchi, allow to melt slightly just before serving.
