Servings
8
Prep time
Cook time
Recipe
Ingredients
- 300g butternut pumpkin, cut in 2cm chunks
- Olive oil spray
- 1 cup parsley leaves, chopped
- 1 cup basil leaves, chopped
- 2 tbsp chopped capers
- 2 large cloves garlic, crushed
- ½ cup extra-virgin light olive oil
- Juice 1 lemon
- 1 tbsp white vinegar
- Salt & pepper, to taste
- Pinch sugar, to taste
- 60g butter
- 500g Grand Italian Potato Gnocchi
- 2 roasted red capsicums, cut into 1cm-thick strips (we used the ones from the jar)
- 100g baby spinach
- 1 red onion sliced
- ½ cup roughly chopped walnuts
Method
- Place the pumpkin onto a lined tray, spray with oil and bake at 190°C fan-forced for 30 mins or until tender and lightly coloured. Cool slightly and then place onto a serving platter.
- Meanwhile, combine the herbs, capers, garlic, oil, lemon juice and vinegar in a screw-top jar and shake until well combined. Season to taste, shake well.
- Melt the butter in a large frying pan over medium to high heat. Add the gnocchi to the pan and fry for 5-6 mins or until lightly browned. Combine with the pumpkin on the serving platter, then toss through the capsicum strips, spinach and onion. Drizzle over the prepared Salsa Verde and then scatter over the walnuts. Serve immediately.
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