Ricotta, pumpkin and mushroom gnocchi

You can have this tasty vegetarian, gnocchi dish put together in only twenty-five minutes. Serve with a green salad for a satisfying dinner.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

500g packet fresh gnocchi
600g pumpkin, peeled, cut in 2cm cubes
300g mushrooms, quartered
500g jar tomato passata
200g fresh reduced-fat ricotta cheese
⅓ cup grated parmesan cheese

Instructions

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1 Preheat oven to 220°C. Boil gnocchi in a saucepan of water for 2 minutes, or until it floats to the top. Drain well.

2 Meanwhile, steam or microwave pumpkin (5-7 minutes) and gently fry mushrooms until tender. Combine cooked gnocchi with mushrooms and pumpkin.

3 Pour half the passata into an ovenproof dish. Top with gnocchi mixture. Sprinkle with ricotta. Top with remaining sauce and sprinkle with parmesan. Bake for 15 minutes, or until cheese is melted and bubbling. Serve.

Serving suggestion

Large green salad

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 18 g

Total fat 7 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 11 g

Dietary fibre 9 g

Sodium 920 mg

Calcium 280 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.