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Pumpkin, gnocchi and sage bake

Pumpkin, gnocchi and sage bake

6
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Notes

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

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