Pumpkin, Blue Cheese, Spinach & Pancetta Sauce for Gnocchi and Pasta

Pumpkin, Blue Cheese, Spinach & Pancetta Sauce for Gnocchi and Pasta

INGREDIENTS

  • Serves 8

    2 tablespoons olive oil
  • 1 onion, finely chopped
  • ½ teaspoon flakey salt
  • Pepper to taste
  • 2 cloves garlic, crushed
  • 2/3 cup dry, white wine
  • 1 sprig thyme
  • 1 bay leaf
  • 600ml pouring cream
  • 750g peeled and chopped pumpkin
  • ¼ teaspoon nutmeg
  • ½ teaspoon sugar
  • 1 sprig rosemary
  • 2 sprigs sage
  • 200g spinach or silver beet leaves
  • 100g pancetta, sliced thinly
  • 200g blue cheese, crumbled
  • 50g shaved parmesan

MATCHING WINE

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