Roasted pumpkin and gnocchi with garlic thyme sauce

Cooking Vegetarian Roasted pumpkin and gnocchi with garlic thyme sauce

Make the evening meal fast, easy and stress-free with this hearty roasted pumpkin and gnocchi with garlic thyme sauce.

Lables: Low kilojoule Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray. Spray with oil. Roast for 40 minutes or until golden.
  2. Cook gnocchi in a large saucepan of boiling water following packet directions. Drain.
  3. Meanwhile, heat oil in a saucepan over medium-high heat. Add garlic. Cook for 30 seconds or until fragrant. Add wine. Simmer for 2 minutes or until reduced by half. Add cream and half the thyme. Simmer for 4 minutes or until thickened. Add peas. Cook for 1 minute or until heated through.
  4. Add pumpkin, gnocchi and remaining thyme to cream mixture. Stir to coat. Divide between bowls. Sprinkle with extra thyme and grated parmesan. Serve.

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1kg butternut pumpkin, peeled, cut into 2cm pieces
Olive oil cooking spray
500g packet potato gnocchi
2 tsp olive oil
2 garlic cloves, finely chopped
1/2 cup dry white wine
3/4 cup thickened light cooking cream
2 tsp fresh thyme leaves
1/2 cup frozen peas
Fresh thyme leaves and grated parmesan or vegetarian hard cheese, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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