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Individual pumpkin and gnocchi bakes

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Ready in a speedy 30 minutes, this Individual pumpkin and gnocchi bakes recipe is the perfect tasty choice for a weeknight meal.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Individual pumpkin and gnocchi bakes


  • 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
  • ½ cup (60g) grated tasty cheddar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Meanwhile, cook gnocchi in a large saucepan of boiling water following packet directions. Drain well.
  3. 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.