Creamy pumpkin gnocchi
- 300g peeled pumpkin, pre-diced
- 150g baby Brussels sprouts, thinly sliced
- 3 cloves garlic, crushed
- 500g packet potato or pumpkin gnocchi
- 150ml light thickened cream
- ¼ cup shaved parmesan
- 70g chopped kale
- 2 teaspoons lemon juice
- 1 tablespoon toasted pine nuts
1 Bring a large saucepan of water to the boil over high heat.
2 Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium heat. Cook the pumpkin, stirring, for 10 minutes, or until almost tender. (You can add a few tablespoons of water to quicken this process.) Add the Brussels sprouts and the garlic. Cook, stirring, for 5 minutes, or until vegetables are tender.
3 Add gnocchi to boiling water. Cook following the directions on the packet. Drain.
4 Add cream to pumpkin mixture with ¹⁄³ cup of water. Bring to the boil. Simmer for 2 minutes. Add parmesan, kale and lemon juice. Cook the mixture for 1 minute, or until combined. Add the gnocchi and cook for 1–2 minutes.
5 Divide the pumpkin gnocchi among four serving plates, and serve scattered with pine nuts.
Nutrition Info (per serve)
Total fat 18.5g
–Saturated fat 6.2g
Dietary fibre 6.9g
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