Ready in a speedy 30 minutes, this Individual pumpkin and gnocchi bakes recipe is the perfect tasty choice for a weeknight meal.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
600g butternut pumpkin, seeded, peeled, cut into 2cm cubes
500g potato gnocchi
200g baby spinach leaves
1 cup (120g) frozen peas
490g jar carbonara pasta sauce
1/2 cup (60g) grated tasty cheddar
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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
Preheat oven to 200°C. Cook the pumpkin in a large saucepan of boiling water for 5-7 mins or until just tender. Drain well.
Step 2
Meanwhile, cook gnocchi in a large saucepan of boiling water following packet directions. Drain well.
Step 3
Combine the pumpkin, gnocchi, spinach, peas and carbonara sauce in a large bowl. Season. Spoon evenly among four 1½ cup (375ml) ovenproof dishes. Place on a baking tray. Sprinkle evenly with cheddar. Bake for 10-15 mins or until golden brown and heated through.
600g butternut pumpkin, seeded, peeled, cut into 2cm cubes
500g potato gnocchi
200g baby spinach leaves
1 cup (120g) frozen peas
490g jar carbonara pasta sauce
1/2 cup (60g) grated tasty cheddar
Description
Ready in a speedy 30 minutes, this Individual pumpkin and gnocchi bakes recipe is the perfect tasty choice for a weeknight meal.
Method
Step 1
Preheat oven to 200°C. Cook the pumpkin in a large saucepan of boiling water for 5-7 mins or until just tender. Drain well.
Step 2
Meanwhile, cook gnocchi in a large saucepan of boiling water following packet directions. Drain well.
Step 3
Combine the pumpkin, gnocchi, spinach, peas and carbonara sauce in a large bowl. Season. Spoon evenly among four 1½ cup (375ml) ovenproof dishes. Place on a baking tray. Sprinkle evenly with cheddar. Bake for 10-15 mins or until golden brown and heated through.
