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Ricotta, pumpkin and mushroom gnocchi

Ricotta, pumpkin and mushroom gnocchi

Serves: 
4
Time to make: 
35 mins
Total cost: 
$17.96 / $4.49 per serve
(at time of publication)
Health information: 
High calcium
High fibre
Vegetarian
High protein

Instructions

Instructions and steps: 

Step 1 Preheat oven to 220°C. Boil gnocchi in a saucepan of water for 2 minutes, or until it floats to the top. Drain well.

Step 2 Meanwhile, steam or microwave pumpkin (5–7 minutes) and sauté mushrooms until tender. Combine cooked gnocchi with mushrooms and pumpkin.

Step 3 Spread half the pasta sauce into an oven-proof dish. Top with gnocchi mixture. Sprinkle with ricotta. Top with remaining sauce and sprinkle with parmesan. Bake for 15 minutes, or until cheese is melted and bubbling. Serve with a large green salad.

Variations

If you have time, roast the pumpkin (with some red onion wedges). It will really bring out the flavour of the vegies.

About this Recipe

Recipe by: 
Photography: André Martin
First Published: 
May 2010

Rate this recipe

Rating: 
3
Average: 3 (1 vote)

1 Comment. Add yours

500g of pasta sauce is much too much and dominates the flavour of the other ingredients. 250g is sufficient. Otherwise, this is a good, easy and nutritious recipe.

Full ingredient list: 
  • 500g packet fresh gnocchi
  • 600g pumpkin, peeled, cut into 2cm cubes
  • 300g mushrooms, quartered
  • 500g jar tomato pasta sauce (we like Raguletto tomato sauce with basil and red wine)
  • 200g fresh low-fat ricotta, crumbled
  • 1/2 cup grated parmesan
  • large green salad, to serve

Nutritional information (per serve)

Energy: 
1950kJ
Calories: 
466cal
Protein: 
24g
Fat: 
11g
- saturated: 
6.5g
Carbohydrates: 
62g
- sugars: 
19g
Dietary Fibre: 
7.7g
Sodium: 
865mg
Calcium: 
348mg
Iron: 
2.6mg

Nutrition information is given per serve
*NS: not specified