Can’t decide between pumpkin soup or gnocchi? Combine the two with this delicious 5-ingredient recipe. It’s ideal for busy weeknights.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
500g cauliflower, cut into small florets
3 x 430g pkts pumpkin soup
1 1/3 cups (375g) Chobani Plain Greek Yogurt
500g pkt mini potato gnocchi
2 tbs coriander leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the cauliflower and soup in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 10 mins or until the cauliflower is just tender and soup is heated through. Add 1 cup (280g) yoghurt and stir to combine.
Step 2
Meanwhile, cook the gnocchi in a large saucepan of boiling water for 2-3 mins or until the gnocchi rise to the surface. Drain well. Heat a large non-stick frying pan over high heat. Add the gnocchi and cook, stirring, for 5 mins or until gnocchi is light golden.
Step 3
Divide soup mixture among serving bowls. Top with gnocchi and remaining yoghurt. Sprinkle with coriander and season with pepper to serve.
