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Gnocchi with Creamy Pumpkin Sauce


Time preparation15mn

Time cooking15mn

Time Total30mn


700g potato gnocchi

1 punnet cherry tomatoes, halved

spray oil for cooking

1 small (200g) leek, sliced

500g pumpkin, peeled, deseeded and chopped

1 cup (250mL) vegetable stock

⅔ cup (170mL) light evaporated milk

5 cups (100g) baby spinach leaves

1 tbsp chopped sage


  1. Cook gnocchi according to packet instructions. Drain and keep warm.
  2. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
  3. Arrange tomatoes, cut-side up, on prepared tray. Bake for 10-15 minutes or until just soft and golden.
  4. Meanwhile, heat a non stick saucepan over medium heat; spray with oil; add leek, cook for 3-5 minutes or until soft. Add pumpkin and stock and simmer for 3 minutes or until pumpkin is soft. Add light evaporated milk; cook just until heated through; pour into a blender and blend until smooth.
  5. Return mixture to saucepan, add spinach and heat until wilted. Stir through sage and tomatoes. Add gnocchi and toss to combine.

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