Slow Cooker Pumpkin and Parmesan Gnocchi
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 8hrs 40mins
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- Serves
- 4
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- Calories
- 470
Creamy, sweet and utterly comforting. This indulgent pumpkin sauce cooks low and slow, allowing the flavors to meld together. Just add gnocchi and a generous scattering of salty parmesan.
recipe updated 6 Oct. 2020
Ingredients
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- Onion
- 1
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- Garlic clove
- 2
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- Olive oil
- 1 tablespoon
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- Butter
- 2 tablespoons
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- All purpose flour
- 2 tablespoons
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- Dry white wine
- 160 g
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- Vegetable stock
- 300 ml
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- Fresh sage
- 3
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- Salt & pepper
- as needed
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- Pumpkin
- 720 g
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- Water
- as needed
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- Salt
- as needed
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- Gnocchi
- 455 g
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- Heavy cream
- 120 ml
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- Parmesan cheese
- as needed
Tools
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Wooden spoon
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Skillet pan
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Slow cooker
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Medium cast iron skillet
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Large saucepan
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Slow cooker bowl
Step preview
- Add olive oil and butter to a clean medium cast iron skillet
- Heat - medium heat
- Add onion to the medium cast iron skillet
- Fry until light golden - 5 min
- Stir in garlic clove to the medium cast iron skillet
- Cook - 2 min
- Stir all purpose flour into the medium cast iron skillet
- Stir dry white wine and vegetable stock into the medium cast iron skillet gradually
- Heat
- Add fresh sage to the medium cast iron skillet
- Season with salt & pepper well
- Add pumpkin to a clean slow cooker bowl
- Transfer content of medium cast iron skillet to slow cooker bowl and cover
- Cook in slow cooker until tender - 7 hr, low heat
- Add water and salt to a clean large saucepan
- Boil
- Add gnocchi to the gnocchi
- Boil until floating - 3 min
- Drain
- Add heavy cream to the slow cooker bowl
- Transfer gnocchi to slow cooker bowl
- Mix lightly
- Serve
- Garnish with parmesan cheese lightly