Nici Wickes: Baked Gnocchi & Pumpkin
Saturday Morning with Jack Tame · Newstalk ZB
February 27, 20265m 56s
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Show Notes
Baked gnocchi & pumpkin
A gorgeous dish which is one of the easiest ways to get a tasty meal on the table with minimum fuss and maximum flavour and it freezes well too.
Serves 2
Ingredients:
- ½ butternut pumpkin
- 1 red onion, sliced thinly
- ½ red capsicum, sliced
- 2 tbsps olive oil
- Salt & pepper to season
- ½ cup crème fraiche
- ¾-1 cup vegetable stock
- 2 tbsps chopped fresh rosemary
- 250g store-bought gnocchi
- Few big handfuls fresh spinach leaves
- 50g each blue cheese & grated cheddar
Method:
- Pre-heat oven to 200 C fan bake.
- Cut butternut (or other pumpkin) into large bite sized chunks. Toss pumpkin, onions and capsicum in oil and season well with salt and pepper. Roast on a tray for 20-25 minutes or until softened.
- In an oven proof dish, whisk together ½ cup sour cream or crème fraiche with ¾ cup liquid vegetable stock and rosemary. Tumble in gnocchi straight from the packet. Add a few handfuls of spinach leaves and the roasted vegetables, when ready. Toss together. Sprinkle over cheeses and bake for 20-25 minutes or until golden.
- Serve with salad.
Note: you can add more stock if it looks too dry.
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Topics
Nici Wickescookingfoodbakinglifestylepumpkingnocchi