Pumpkin and Gnocchi Soup
35 min·Italian
Pumpkin and Gnocchi Soup
Ingredients
Soup
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, sliced
- 1kg pumpkin, peeled, seeded, cut into 3cm pieces
- 2 cups vegetable stock
Topping
- 100g sliced pancetta, torn (optional for a vegetarian option)
- 2 tbsp torn sage leaves
- 700g pkt ready made gnocchi
Instructions
4 steps
- 1
Heat half the oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes. Add pumpkin and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until pumpkin is tender. Using a hand held blender, process soup until smooth. Season.
20 min - 2
Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook pancetta and sage for 4-5 minutes or until crisp.
5 min - 3
Bring a large saucepan of salted water to the boil. Cook gnocchi for 2 minutes or until tender and they rise to the surface. Drain.
2 min - 4
Divide soup between serving bowls. Add gnocchi and top with pancetta mixture.
0
Soup
Topping
Gnocchi
Assembly
Progress
0 / 4 steps
