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Creamy pumpkin gnocchi
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Effortless pasta perfection for tonight's dinner!
Ingredients:
  • 325g Jap pumpkin, peeled, cut into 2cm cubes
  • olive oil cooking spray
  • 5 rashers rindless bacon, chopped
  • 1 red onion, finely chopped
  • 4.60 gm olive oil
  • 62.50 ml pine nuts
  • 500g gnocchi pasta
  • 125.00 ml crumbled reduced-fat feta cheese
  • 252.50 gm light cream
  • 56.88 gm extra-virgin olive oil
  • 62.50 ml basil leaves, roughly chopped
  • 125.00 ml grated parmesan cheese, to serve
Instructions:
  • Preheat the oven to 220°C. Grease a 12-cup ovenproof dish. Place pumpkin on a baking tray lined with baking paper, lightly spray with oil, and roast for 20 minutes until pumpkin is tender.
  • In a sizzling pan, cook bacon, onion, and garlic until bacon is lightly golden, about 7 minutes. Transfer the aromatic mixture into an ovenproof dish.
  • Put the frying pan back on the heat. Add oil and pine nuts and cook, stirring occasionally, for 2 minutes until golden. Transfer to the dish with bacon.
  • While you wait, boil gnocchi in a saucepan of salted water as per package instructions until tender. Drain. Combine gnocchi, pumpkin, feta, cream, oil, and basil with the bacon mixture. Gently stir together. Bake for 10 minutes until warmed. Serve with freshly grated parmesan and black pepper.

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