Preparation – step by step recipe
- Toast the hazelnuts in a dry pan until lightly golden. Set aside to cool.
- Heat 2 tbsp olive oil in your Beka Mandala pan. Add the pumpkin, onion, garlic and pear, and cook for about 8–10 minutes until soft. Remove and set aside.
- Add another tbsp of oil and fry the gnocchi until golden brown.
- Stir in the vegetables and herbed cheese, then pour in the cream. Season with salt and pepper, and let simmer gently for 5 minutes.
- Finish with chopped sage and sprinkle with toasted hazelnuts.
👉 Serve straight from the Mandala XL pan – warm, creamy and full of autumn flavours.
