Gnocchi Autum Style with Pear and Kaki

Gnocchi Autum Style with Pear and Kaki

Mixing there different cultures in one pan.

Italian Gnocchi, German pear and Japanese Kaki meet for launch - for your launch :). Have a good start into the weekend with this slightly sweet, but still robust combination. 

My Rating 

(feel free to add your own in the comments)

• ★★★★★ Taste - Creamy & Fruity again :)
• ★★★☆☆ Price - I spent about 5€ for this, but I still have something left, so it's alright.
• ★★★☆☆ Time - about 20 minutes total. The smaller you cut the pumpkin the quicker it's ready.
• ★★★☆☆ Healthiness - Maybe a bit more fat than needed, but you may use less cream cheese or oil.
• ★★★★★ Simplicity - Most of the work is done in two minutes.

Ingredients

• 200g Gnocchis from the fresh shelve (they must not be dry)
• 1/2 Pear
• 1/2 Kaki
• 1 Small Carrot
• 2 Spoons of Cream Cheese
• 1 Small Spoon of Rosemary

Directions

1. Put a large pan on the oven, power it up, put some veg-oil into it and distribute it.
2. Cut the pear, the kaki into cube-formed pieces and put them into the pan.
3. Cut the carrot into slices and add them.
4. Let everything get hot and add the Gnocchis.
5. Stir everything from time to time. 
6. After about 10 to 15 minutes add the cream cheese and a bit of water or milk. 
7. Season it with Rosemary salt and pepper according to your taste.

Make it Special

(these are optional and depend on your personal preference, time or money)

• Use sour cream instead of cream cheese for a fresher finish.
• To make the gnocchi more crispy, stir fry them in a different pan and merge both portions when you serve them.

 Enjoy :)

Copyright 2012 by Tim Oppermann