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How to make Cheesy roasted winter veg and gnocchi

Yield = 4
Prep 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.