Pumpkin, gnocchi and sage bake
- Total Time
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.
Pumpkin, raw1000 g, unpeeled, trimmed, cut into chunks
red onion2 medium, cut into wedges
fresh sage2 tbs, chopped
olive oil2 tsp
potato gnocchi250 g, (ready-made, shelf-fresh)
light thickened cream¼ cup(s), (60ml)
pizza blend cheese50 g, (1/2 cup), grated
- 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.