Baked gnocchi with pumpkin and spinach
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Time to make:
$4.50 per serve
(at time of publication)
Full ingredients list:
- 500g packet fresh gnocchi
- 600g butternut pumpkin, peeled, diced into 2cm cubes
- 350g baby spinach
- 500g jar reduced-salt pasta sauce
- 200g fresh reduced-fat ricotta, crumbled
- 1/3 cup grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Cook gnocchi according to packet instructions in a large saucepan of boiling water, then drain well. Return gnocchi to pan; set aside.
Step 2 Meanwhile, microwave or steam pumpkin for 5–6 minutes, or until tender. Heat 2 teaspoons olive oil in a large frying pan over medium–high heat. Sauté spinach for 3–4 minutes, or until wilted.
Step 3 Add cooked veg to reserved gnocchi with three-quarters of the pasta sauce; stir well and season with black pepper.
Step 4 Transfer mixture to a large baking dish. Scatter gnocchi with ricotta, top with remaining pasta sauce and sprinkle with parmesan; bake for 15 minutes, or until melted cheese is golden.
Use vegan cheeses that are free of animal rennet, if preferred.
About this recipe
First published: September 2015