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Gnocchi Recipe with Pumpkin and Sage
Ingredients
  • 750g store-bought potato gnocchi
  • ⅓ cup (80ml) olive oil
  • 16 sage leaves
  • 750g Queensland blue or Jap pumpkin, cut into 5mm-thick slices
  • 2 egg yolks
  • 600ml pure (thin) cream
  • ½ tsp finely grated nutmeg
  • ¾ cup (75g) coarsely grated mozzarella
  • 100g blue cheese, crumbled
  • Roasted chopped hazelnuts, to serve
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