Cheesy roasted winter veg and gnocchi
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How to make Cheesy roasted winter veg and gnocchi
Yield = 4Prep time: 0:05
Cook time: 0:25
Total time: 0:30
Ingredients
- 500g pumpkin, peeled, seeded, cut into 2cm pieces
- 250g Brussels sprouts, halved
- 2 red onions, cut into wedges
- 1 tablespoon chopped sage leaves
- 1 tablespoon extra virgin olive oil
- 350g ready made gnocchi
- 1/4 cup cream
- 50g blue cheese, crumbled (see note)
- 150g bocconcini, torn into chunks
Method
- Step 1 Place pumpkin, sprouts, onion and sage in an 35cm x 28cm roasting dish. Drizzle with oil and season. Toss to coat and arrange in a single layer. Bake for 20 minutes.
- Step 2 Meanwhile, cook gnocchi in a saucepan of boiling salted water for 2 minutes or until tender and they rise to the surface (see note). Transfer with a slotted spoon to roasting dish. Drizzle with cream and top with cheeses. Place under a hot grill for 2 minutes or until cheese melts and is golden. Serve immediately.
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