Leah Itsines · leahitsines.com.au

Pumpkin Gnocchi Bake

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. This creamy pumpkin gnocchi b...

Serves6Prep10 minutesCook40 minutesTotal50 minutes

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
Olive oil, for drizzling
Salt and pepper, to taste
Basil leaves to top

method

Preheat the oven to 180°C fan-forced.
In a lined 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.