Description
An extremely delicious pumpkin sauce with Parmesan and saffron for gnocchi or pasta.
Ingredients
- 1 Hokkaido Pumpkin, About 1 Pound After Cleaning
- 1 Onion
- 2 cloves Garlic
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 pinch Saffron Threads
- 1 cup Fresh Parsley, Divided
- 1 cup Vegetable Or Chicken Stock
- ⅔ cups Unsweetened Condensed Milk, 4 % Fat
- 3 Tablespoons Freshly Squeezed Orange Juice
- Salt And Pepper
- 2 Tablespoons Freshly Grated Parmesan, Plus More To Serve
- Cooked Gnocchi Or Pasta, To Serve
Preparation
Wash the pumpkin (you don’t have to peel it). Remove seeds and cut the flesh into small cubes. Finely chop the onion and garlic. Chop parsley as well.
Heat butter and olive oil in a large pan. When hot, add saffron threads and leave for a few seconds. Add onion, garlic and pumpkin, stir well and cook until onions are translucent and pumpkin glazed. Add half of the parsley and stir.
Slowly pour in stock and condensed milk and cook on high heat, uncovered, until sauce thickens. Blend the sauce. Add orange juice and salt and pepper to taste. If the sauce is too thick, add a few extra tablespoons of orange juice, milk or stock to taste. Stir in the rest of the parsley and grated Parmesan.
Serve with gnocchi or pasta and more grated Parmesan on top.
