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One-pot pumpkin, spinach and gnocchi skillet
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
One-pot dinner for easy cleanup.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, cut into wedges
  • 700g Kent pumpkin, peeled, cut into 3cm pieces
  • 1 garlic clove, crushed
  • 168.30 gm chicken stock
  • 500g packet gnocchi
  • 20.00 ml fresh oregano leaves, plus extra to serve
  • 150g tub Chunky Roasted Pumpkin with Cashew and Parmesan Dip
  • 83.33 gm pure cream
  • 60g baby spinach
  • 200g mozzarella cheese, sliced into rounds
Instructions:
  • Preheat the oven to 200C (180C fan-forced).
  • In a large ovenproof frying pan over medium-high heat, heat oil. Cook onion for 3 minutes, stirring occasionally. Add pumpkin and cook for 5 minutes. Stir in garlic and cook for 1 minute. Pour in stock, bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring occasionally.
  • Gently mix gnocchi and oregano in a pan. Simmer for 2 to 3 minutes, stirring occasionally. Pour in dip and cream. Season with salt and pepper, then stir to combine. Add spinach and mix. Sprinkle cheese on top. Bake for 15 to 20 minutes until pumpkin is tender and cheese is golden and melted. Serve with a sprinkle of extra oregano.

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