When I need a quick fix, comforting dinner, shop-bought gnocchi is my go-to. I usually have some in the fridge ready to go, from De Cecco or Rumo. Blanching and then pan frying the gnocchi until it is a bit brown and crispy is a game-changer, it really adds a great texture and taste.
This time of year, pumpkins and butter squash are in all the shops, but we don’t always know what to do with them. The pumpkin sauce is an easy, straightforward option. Sage goes so well with pumpkin as does plenty of Parmesan at the end.
This recipe is fairly adaptable too, you can easily make it vegan by omitting or replacing the cheese and butter with plant-based alternatives. Gluten-free gnocchi works perfectly here also. If you wanted to make this dish ahead of time, which I often do, I just make the sauce, blanch the gnocchi and put them in a baking dish with the cheese and bake in the oven until heated.
Alice Jary is the chef and owner at Ruibin Bar and Restaurant, Galway @ruibingalway
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