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.

Recipe «Roasted pumpkin and gnocchi with garlic thyme sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.