Ingredients
Scale
- 1 tablespoon butter
- 1.5 lb store-bought potato gnocchi
- 1.5 lb pumpkin
- 1 red onion
- 2 tablespoon olive oil
- 1 teaspoon thyme leaves – see note 1
- 2 egg yolks
- 2 ½ cups heavy cream/whipping cream
- ¾ cup shredded mozzarella
- ¼ cup grated parmesan
Instructions
- Preheat oven to 390ºF/200°C.
- Grease a 13″ round baking dish.
- Bring a large pan of water to the boil, salt it generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
- Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut it into thin slices (no thicker than 0.2 inch) and about twice the length of the gnocchi. (see note 2)
- Peel and slice the onion into half moons.
- In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, olive oil and thyme.
- Whisk the cream together with the egg yolks and half of the mozzarella.
- Pour the mixture over the gnocchi and then transfer to the prepared baking dish.
- Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.