[{"type":"span","children":[{"text":" Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 04/12/23. See terms.
Join from $20/month*!
Join now
Pumpkin, gnocchi and sage bake

Pumpkin, gnocchi and sage bake

Total Time
30 min
5 min
25 min
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.


Kent pumpkin

1000 g, (1Kg) unpeeled, trimmed, cut into small pieces

Red onion

2 medium, cut into wedges

Fresh sage

2 tbs, chopped

Olive oil

2 tsp

Dried potato gnocchi

250 g, (ready-made, shelf-fresh)

Light cream

¼ cup(s), (60ml)

Pizza blend cheese

½ cup(s), (45g), grated


  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.


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