adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheesy gnocchi bake with roast cauliflower and pumpkin topping recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Vegetarian comfort dinner with creamy gnocchi, cheesy crispy winter vegetables.
Ingredients:
  • 1 head (about 1.15kg) cauliflower
  • 36.40 gm extra virgin olive oil
  • 600g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 red onion, sliced into 1cm rings
  • 1/2 bunch fresh thyme
  • 1kg fresh gnocchi
  • 300ml ctn thickened cream
  • 100g (1 cup) coarsely grated mozzarella
  • 40g (1/2 cup) finely grated parmesan
  • 1 long fresh red chilli, thinly sliced
  • 40.00 ml seed mix with pine nuts
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Cut the cauliflower into 1cm-thick slices, setting aside 2 pristine slices. Arrange the rest of the slices and florets on one tray. Drizzle with 1 tablespoon of oil and season generously.
  • Place the pumpkin and onion on a separate tray, then generously drizzle with the remaining oil and season with your favorite spices. Roast both trays in the oven for 25-30 minutes, or until they turn a beautiful golden brown.
  • Prepare a 28 x 20cm baking dish by lightly greasing it. Set aside the delicate thyme tips and then remove and scatter the leaves from the rest of the sprigs into the dish. Boil the gnocchi in a large saucepan of salted water according to the package instructions until just tender. Drain the gnocchi and combine it with the herbs in the baking dish.
  • Combine cauliflower florets, pumpkin slices (reserving some for later), cream, three-quarters of mozzarella, and parmesan into the gnocchi mixture. Mix well.
  • Layer the reserved cauliflower slices, onion, and remaining pumpkin on top of the gnocchi. Sprinkle with the rest of the mozzarella and parmesan. Mix the reserved thyme tips, chili, and seed mix in a bowl; then sprinkle it over the gnocchi. Give it a light spray of olive oil. Bake for 30 minutes until golden and bubbling.

Similar Recipes