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Individual pumpkin and gnocchi bakes
Individual pumpkin and gnocchi bakes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cheesy pumpkin gnocchi bakes topped with crispy sage, served with a side salad.
Ingredients:
  • 600g butternut pumpkin, seeded, peeled, cut into 2cm cubes
  • 500g potato gnocchi
  • 200g baby spinach leaves
  • 120g pea
  • 490g jar carbonara pasta sauce
  • 60g tasty cheese
Instructions:
  • Preheat the oven to 200C. Boil the pumpkin in a large saucepan for 5-7 minutes until tender. Drain thoroughly.
  • Cook the gnocchi in a large saucepan of boiling water according to the instructions on the packet. Drain thoroughly.
  • In a large bowl, mix together the pumpkin, gnocchi, spinach, peas, and carbonara sauce. Season with salt and pepper. Divide the mixture evenly among four 1 1/2 cup (375ml) ovenproof dishes and place them on a baking tray. Sprinkle cheddar cheese on top. Bake for 10-15 minutes until golden brown and heated through.

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