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Pumpkin Gnocchi Bake
45 minutes
Easy
Serves: 6
Description
Coeliac awareness month is upon us and this actually makes me very happy. While I’m not coeliac myself, I know there are so many people who are and it’s so wonderful that there are more choices out there, so everyone can enjoy. Being diagnosed coeliac can be quite a shift just eating whatever, to in learning how to read labels & ensuring your food is safe for you to eat - which is why I LOVE that one, we’re shining light and bringing awareness and two, there are so many options up and coming to make sure no one misses out!
Ingredients
3 cups of pumpkin, chopped into cubes
200g cherry tomatoes, whole
4 garlic cloves
1 brown onion, halved
200g feta cheese
1kg San Remo Gluten Free Gnocchi
½ cup mozzarella cheese Basil leaves to top
Cooking Directions
- Pre heat the oven to 180 degrees celsius.
- In a linked baking tray, add pumpkin, feta, cherry tomatoes, onions and garlic. Drizzle olive oil and a pinch of salt over and place in the oven for 30 minutes, or until they are all tender.
- In a blender, add the pumpkin mixture and blend until smooth.
- Meanwhile, cook your gnocchi in boiling water for 1 minute, just to soften slightly.
- Remove the gnocchi from the water and place into a baking dish. Pour over the pumpkin sauce and mix thoroughly. Taste, and season here accordingly with salt and pepper.
- Sprinkle over cheese and add back to the oven for 10 minutes, or until it's lightly golden.
- Sprinkle with basil and serve.
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