1 tablespoon olive oil
25 g (1 oz) butter
1 onion, thinly sliced
2 garlic cloves. finely chopped
2 tablespoons plain flour
150 ml (4 pint) dry white wine
300 ml (2 pint) vegetable stock
2-3 sage sprigs. plus extra leaves to garnish (optional)
400 g (13 oz) peeled and deseeded pumpkin or butternut squash, diced
500 g (1 lb) gnocchi, chilled
125 ml (4 fl oz) double cream
freshly grated vegetarian hard cheese
salt and pepper


1.Preheat the slow cooker if necessary. Heat the oil and butter in a frying pan, add the onion and fry, stirring, for 5 minutes or until just beginning to turn golden.
2.Stir in the garlic and cook for 2 minutes, then stir in the flour. Gradually mix in the wine and stock and heat, stirring, until smooth.
3. Add the sage and season well. Add the pumpkin or squash to the slow cooker the pumpkin or pour over the hot sauce, then squash beneath the surface of the liquid.
4.Cover with the lid and cook on low for 6-8 hours or until the press pumpkin or squash is tender.
5.When almost ready to serve, bring a large saucepan of water to the boil, add the gnocchi, bring the water back to the boil and cook for 2-3 minutes or until the gnocchi float to the surface and are piping hot.
6. Tip into a colander to drain.
7.Stir the cream, then the gnocchi into the slow cooker pot and mix together lightly.
8.Spoon into shallow bowls serve topped with freshly grated vegetarian hard pue cheese and a few extra sage leaves, if liked.

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