Pumpkin, gnocchi and sage bake
6
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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
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
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.
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