Pumpkin, gnocchi and sage bake

Total Time
0:30
Prep
0:05
Cook
0:25
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
  • Pumpkin, raw
    1000 g, unpeeled, trimmed, cut into chunks
  • red onion
    2 medium, cut into wedges
  • fresh sage
    2 tbs, chopped
  • olive oil
    2 tsp
  • potato gnocchi
    250 g, (ready-made, shelf-fresh)
  • light thickened cream
    ¼ cup(s), (60ml)
  • pizza blend cheese
    50 g, (1/2 cup), grated
Instructions
  1. 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.
  2. Meanwhile, cook the gnocchi in a medium saucepan of boiling salted water following packet instructions or until tender. Drain.
  3. 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.

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