Servings
6
Prep time
Cook time
Recipe
Ingredients
- 500g-600g butternut pumpkin, cut into 2cm cubes
- Olive oil spray
- 500g packet Grand Italian Potato Gnocchi
- 500g packet Grand Italian Pumpkin Gnocchi
- 2 tbsp olive oil
- 2 onions, chopped
- 4 cloves garlic, crushed
- 1 cup cream
- ½ cup sour cream
- ½ cup shredded parmesan
- 2 cups chopped basil
- Salt & pepper, to taste
- 1 cup grated tasty cheese
- ½ cup pine nuts
- Extra basil leaves, for garnish
Method
- Place the pumpkin on a lined tray, spray with oil and bake at 190°C for 25-30 mins until tender.
- Boil the gnocchi as per the packet instructions, then drain well and place into a 2.5L rectangular baking dish with the cooked pumpkin.
- Heat the oil in a frypan and sauté the onions over a medium heat for 5 mins, then add the garlic and cook for 1 min. Add the cream, sour cream and parmesan, and stir until the cheese has melted. Stir in the basil leaves, season to taste then toss though the gnocchi and pumpkin.
- Scatter over the tasty cheese and pine nuts, then bake at 190°C for 15-20 mins.
- Garnish with basil leaves and serve immediately.
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