Ingredients:

• 2 cups – Uncooked Potato Gnocchi
• 1 cup – Pumpkin Puree
• 1/2 cup – Yogurt
• 5-6 Dried red chillies
• 1 tbsp – Lemon juice
• 1 tsp – Black Pepper
• 1/4 cup – Mascarpone Cheese
• 1/4 cup – Cheddar Cheese
• 1/4 cup – Mozzarella Cheese
• 4 – Large Tomatoes
• 2 tbsp – Oil
• 1 – Large Onion, chopped
• 3-4 – Large Garlic pods, minced
• 1/4 tsp – Mace powder (optional)
• 1/4 tsp – Cardamom powder (optional)
• 2 tbsp – Butter
• 2 tbsp – Double Cream

Method:

1. Boil Gnocchi in 4 cups of water with 1 tsp oil and a pinch of salt for 4-5 minutes and simmer it for 2-3 minutes.
2. Drain and keep it aside.
3. Preheat oven at 170 degrees C.
4. Heat oil in a pan, fry minced garlic and chopped onions.
5. When it turns translucent, add chopped tomatoes and cook it covered till it becomes soft.
6. Add salt and red dried chilly into it and simmer it further for 5-6 minutes.
7. Throw in mascarpone cheese and simmer it for the next 10 minutes.
8. Turn off the flame.
9. Blend it in a blender and allow it cool down.
10. Strain through a sieve to form a smooth texture.
11. Heat butter in a pan and pour in tomato puree.
12. Add pumpkin puree and cook on a medium flame for 4-5 minutes.
13. Turn off the flame.
14. Now, in a baking dish, pour this mixture.
15. Add in the cooked gnocchi and mix well.
16. Top it up with cheddar and mozzarella and sprinkle some red chilly flakes over it.
17. Bake in a preheated oven for 20-25 minutes.
18. Take off and sprinkle double cream on top.
19. Serve it hot.
20. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur