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Roasted pumpkin, feta and pesto gnocchi
Our low calorie, vegetarian, roasted pumpkin, feta and pesto gnocchi recipe makes a healthy lunch or dinner option. High in fibre and packed full of 5 serves of vegetables, it’s good for the whole family.
Serves: 6
Time to make: 50 mins
Hands-on time: 10 mins
Ingredients
- 4 cups 1-2cm cubed butternut pumpkin
- spray oil
- 4 courgettes, cut into 1–2cm pieces
- 400g can cherry tomatoes, drained
- 400g potato gnocchi
- ⅓ cup basil pesto
- cracked black pepper
- 60g feta, crumbled, to serve
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Instructions
- Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange pumpkin on tray and spray with oil, tossing to coat. Roast for 10 minutes. Add courgette to tray and roast for a further 20 minutes.
- Spray tomatoes with oil, add to baking tray and roast for a further 10 minutes, or until vegetables are tender.
- Cook gnocchi according to packet directions. Drain and return to pan. Add vegetables and pesto. Gently toss over medium heat until heated through. Season with pepper. Sprinkle with feta and serve.
HFG tip
Pesto is a blend of fresh herbs, usually basil, garlic, hard cheese, nuts and oil, originating in Italy.
Nutrition Info (per serve)
-
Calories 396cal
-
Kilojoules 1660kJ
-
Protein 12g
-
Total fat 11g
-
–Saturated fat 3g
-
Carbohydrates 60g
-
–Sugars 7g
-
Dietary fibre 6g
-
Sodium 810mg
-
Calcium 100mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
