Pumpkin, gnocchi and sage bake

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Total Time:
30min
Prep:
5min
Cook:
25min
Serves:
4
Difficulty:
Moderate

Try our creamy and cheesy yet low-fat version of soft potato dumplings with roasted pumpkin and fresh sage for a dinner you won’t forget.

Ingredients
  • 1000 g Pumpkin, raw, unpeeled, trimmed, cut into chunks
  • 2 medium red onion, cut into wedges
  • 2 tbs fresh sage, chopped
  • 2 tsp olive oil
  • 250 g potato gnocchi, (ready-made, shelf-fresh)
  • 1/4 cup(s) light thickened cream, (60ml)
  • 50 g pizza blend cheese, (1/2 cup), grated
Instructions

Preheat oven to 220°C. Place the pumpkin, onion, sage and oil in a 20 x 30cm baking dish. Season with salt and pepper and toss to coat. Bake for 20 minutes or until tender and golden.

Meanwhile, cook the gnocchi in a medium saucepan of boiling salted water following packet instructions or until tender. Drain.

Add the gnocchi and cream to the dish and gently toss. Sprinkle over the cheese. Place under a preheated grill for 2-3 minutes or until the cheese is melted and golden.

Notes
SERVING SUGGESTION: Salad made of mixed leaves, halved cherry tomatoes, fresh basil and a drizzle of balsamic vinegar.

Enjoy a bigger bite of life.

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