Creamy Pumpkin & ’nduja Gnocchi Sardi With Herby Panko Crumbs

Recipes & food styling Emilie Pullar / Photography Tony Nyberg / Art direction Fiona Lascelles

	1 batch hand-rolled gnocchi sardi (see recipe)
	FOR THE PANKO CRUMBS
	1 tablespoon olive oil
	1 cup panko breadcrumbs
	1-2 tablespoons fresh herbs, finely chopped (I used rosemary and thyme)
	FOR THE SAUCE
	700g pumpkin, peeled, cut into 3cm cubes
	1 onion, finely diced
	2 tablespoons olive oil
	3 garlic cloves, minced
	2 teaspoons fresh sage, finely chopped
	¾ cup white wine
	1 cup stock, chicken or vegetable
	3 tablespoons ’nduja
	¼ cup cream
	½ cup (40g) finely grated parmesan, plus more to serve
	2 tablespoons butter

1.	FOR THE PANKO CRUMBS
2.	Toast the breadcrumbs in the olive oil over a medium heat, stirring until evenly golden brown.
3.	Season with a pinch of salt then take off the heat and add the herbs. Set aside until serving.
4.	FOR THE SAUCE
5.	Boil the pumpkin in a pot of water for 10-15 minutes until soft then drain.
6.	At the same time, fry the onion in the olive oil for 10 minutes until softened and translucent, add the garlic and sage and cook for a further 1 minute.
7.	Add the wine, reduce by half then transfer to a pot with the pumpkin and stock and blend with a stick blender until smooth.
8.	Return to a medium-low heat and stir in the ’nduja, cream and parmesan and gently simmer for 2-3 minutes. Season with salt and pepper to taste.
9.	Bring a big pot of water to the boil and salt liberally.
10.	Boil the gnocchi sardi for 2-3 minutes, then remove from the pot and add directly into the sauce, loosening with some pasta water if needed.
11.	Add the butter and let it gently simmer for a minute before serving.
12.	Top with the herby toasty breadcrumbs and some extra grated parmesan.