Vegetable Pesto Gnocchi
We use fresh gnocchi from a Italian deli. If buying from a supermarket, just be mindful that some premade gnocchi is high in salt. Our gnocchi was 83mg per 100g; some of the supermarket products are 170mg per 100g, which is quite high. Serve this with a side salad or bowl of steamed vegetables.
4
Serves
536
Calories
22.2g
Protein
437g
Serving Size
Ingredients
- 500g (17.5oz) fresh potato gnocchi
- ½ onion, sliced
- ¼ pumpkin cut into bite size pieces
- 2 cloves garlic
- 1 can evaporated milk, light and creamy
- 4 tbsp. Basil pesto (we used Sacla Brand)
- 1 tomato diced or 10 Cherry Tomatoes Halved
- 1 tbsp. olive oil
- 6 button mushrooms, sliced
- ¼ red capsicum, sliced
Method
- 1Preheat oven to 200c.
- 2Place chopped pumpkin in a bowl and drizzle with 1 tsp. olive oil, season with S & P. Place on a baking tray lined with baking paper and bake for 20 mins until softened but not mushy.
- 3Meanwhile boil a large pot of water to cook you gnocchi, only 3-4 mins if it is fresh. Drain and set aside.
- 4Heat a large non-stick frypan with the remaining 2 tsp. olive oil and sauté the onions and capsicum until softened. Add the mushrooms and garlic, sauté a further couple of minutes on low-med heat. Add pesto, stir, then add the evaporated milk and simmer a couple of min until all incorporated.
- 5Now gently add the gnocchi and pumpkin, stir all the ingredients so now coated with all the flavours.
- 6Serve immediately.