Dinner, Vegetarian

Gnocchi with Creamy Pumpkin & Spinach Sauce

Cooking method:

Ninja Foodi
  • Prep Time: 10 mins
  • Total time: 20 mins
  • Skill Easy
  • Serves 5 people

Gnocchi with Creamy Pumpkin & Spinach Sauce

Tip: Make this dish extra healthy by using cauliflower gnocchi or coconut milk instead of cream!  

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy

Ingredients

  • 2-3 tsp rapeseed oil
  • 1 medium onion, thinly sliced
  • 2 cloves of garlic, minced
  • 350-400g Hokkaido pumpkin, washed, seeded, and diced
  • 500g gnocchi
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 300ml water
  • 800g heavy cream (shlag sahne, 30%)
  • 80g bag fresh spinach 
  • Juice of 1 lemon

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Select SEAR/SAUTE and set temperature to HIGH. Press START/STOP and allow to preheat for 3 minutes. 

  • Step 2

    After 3 minutes place the oil, onions, garlic and pumpkin into the pot and sauté until softened, about 4 minutes. 

  • Step 3

    Add the gnocchi, salt, pepper and water to the pot and stir.  

  • Step 4

    Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.

  • Step 5

    When pressure cooking is complete, allow pressure to natural release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

  • Step 6

    Stir in the heavy cream, spinach and lemon juice to serve.