Pumpkin, gnocchi and sage bake
1000 g, (1Kg) unpeeled, trimmed, cut into small pieces
2 medium, cut into wedges
2 tbs, chopped
Dry potato gnocchi
250 g, (ready-made, shelf-fresh)
Light thickened cream
¼ cup(s), (60ml)
Pizza blend cheese
½ cup(s), (45g), 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.