Gnocchi with Creamy Butternut, Sage and Pine Nuts

Gnocchi with Creamy Butternut, Sage and Pine Nuts

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Tired of your usual pasta or rice? This Italian inspired dish using gnocchi - small dumplings made from flour and potatoes - makes a tasty dinner.

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time15 minutes


  • 500 g Butternut, peeled and cubed
  • 500 g Fresh potato gnocchi
  • 125 ml White wine
  • 35 g Pine nuts
  • 125 ml Cream
  • 250 ml Milk
  • 1 sachet KNORR Alfredo Pasta and Sauce
  • 5 ml Robertsons Sage


  • Steam peeled and cubed butternut in the microwave with a little salted water for 10 minutes until soft.
  • Remove from microwave, drain and mash with a potato masher until smooth but do not add any butter or margarine.
  • Boil a pot of salted water and place gnocchi into the boiling water.
  • When the gnocchi floats up to the surface of the water it means it is cooked – this will take about 4–5 minutes.
  • Remove cooked gnocchi from the pot with a slotted spoon and set aside.
  • Heat a large based frying pan.
  • When hot add the white wine and pine nuts and allow the alcohol to boil off of the wine.
  • The pine nuts will start to swell and begin to infuse the wine with a nutty taste.
  • Stir in the cream, milk, sachet of KNORR Alfredo Pasta and Sauce and Robertsons Sage.
  • Add the mashed butternut and stir until combined with the cream sauce.
  • Add the cooked gnocchi, stir well and season with black pepper.
  • Garnish generously with parmesan shavings.