Roasted pumpkin, feta and pesto gnocchi
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Time to make:
50 mins (Hands-on time: 10 mins, Cooking time: 40 mins)
$3.10 per serve
(at time of publication)
Full ingredients list:
600g butternut pumpkin, peeled, cut into 1–2cm pieces
250g zucchini, cut into 1–2cm pieces
200g punnet mini roma tomatoes
500g gluten-free potato gnocchi
1/3 cup store-bought basil pesto
50g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat 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 zucchini to tray and roast for a further 20 minutes.
Step 2Spray tomatoes with oil, add to baking tray and roast for a further 10 minutes, or until vegetables are tender.
Step 3Cook gnocchi according to packet directions. Drain and return to pan. Add vegetables and pesto; gently toss over medium heat until hot. Season with cracked black pepper. Sprinkle with feta and serve.
Reserve a little cooking water from gnocchi to help prevent them from sticking together when drained.
Three other ways with pesto:
Swirl a few spoons through scrambled eggs
Spread it on pizza bases or sandwiches
Mix into plain yoghurt for a healthy dip
About this recipe
First published: June 2017