Pumpkin, Roast Pepper and Feta Gnocchi

A community recipe by Miss B

Not tested or verified by Nigella.com

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Introduction

Comfort Pasta. A great Sunday night meal when you are having a quiet night in. Consume on couch with glass of wine!

Ingredients

Serves: 4

Metric Cups

centimetre gnocchi (I just used ready-made stuff and bought a pack big enough to serve 4 - I had some sauce left over)
3 small red peppers
500 millilitres pumpkin (fresh, in pieces)
200 grams feta cheese
750 millilitres vegetable stock
½ onion (chopped)
2 cloves garlic (halved or chopped roughly)
salt
pepper
1 handful fresh basil (or 1 teaspoon of dried basil)

centimetre gnocchi (I just used ready-made stuff and bought a pack big enough to serve 4 - I had some sauce left over)
3 small red bell peppers
18 fluid ounces pumpkin (fresh, in pieces)
7 ounces feta cheese
26 fluid ounces vegetable broth
½ onion (chopped)
2 cloves garlic (halved or chopped roughly)
salt
pepper
1 handful fresh basil (or 1 teaspoon of dried basil)

Method

Pumpkin, Roast Pepper and Feta Gnocchi is a community recipe submitted by Miss B and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Roast peppers in a 200 degree Celsius oven for 10-15 mins or until skins start to darken. Remove from oven and seal in a plastic bag until cooled. Peel skins and chop flesh into strips or pieces.

Meanwhile boil pumpkin pieces with 2 cloves garlic in vegetable stock until soft. Drain and reserve about ½ cup of stock.

Melt butter in saucepan, add chopped onions and let sweat for a couple of minutes, add pumpkin and capsicum and stir until pumpkin starts forming pulp.

Add stock to make a think sauce consistency. Add crumbled feta At this point I use a handheld chopper/mini-mixer to chop the peppers and mix all together in the saucepan while stove still on - ends up a creamy orange/red sauce. (A food processor would work too - but be more messy!) Add salt, pepper and basil to tast.

Boil gnocchi in pot of salted water.

Drain gnocchi and add sauce and serve.

Roast peppers in a 200 degree Celsius oven for 10-15 mins or until skins start to darken. Remove from oven and seal in a plastic bag until cooled. Peel skins and chop flesh into strips or pieces.

Meanwhile boil pumpkin pieces with 2 cloves garlic in vegetable broth until soft. Drain and reserve about ½ cup of stock.

Melt butter in saucepan, add chopped onions and let sweat for a couple of minutes, add pumpkin and capsicum and stir until pumpkin starts forming pulp.

Boil gnocchi in pot of salted water.

Drain gnocchi and add sauce and serve.