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, kent1000 g, (1Kg) unpeeled, trimmed, cut into small pieces
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.