Ingredients
700g potato gnocchi
250g cherry tomatoes
halved
freshly ground black pepper
olive or canola oil spray
1 leek
white part only, sliced
500g pumpkin
peeled, deseeded and chopped
1 cup vegetable stock
150 millilitres CARNATION Light & Creamy Evaporated Milk
150g baby spinach
1 tbsp fresh sage
chopped
8 large sourdough bread
sliced
2 cloves garlic
1 cup parmesan cheese
grated
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 oven tray
- 1 non-stick paper
- 1 non-stick saucepan
- 1 processor or blender
- 1 grill
Instructions
- Cook gnocchi according to packet instructions.
- Preheat oven to 200C (400F).
- Arrange tomatoes, cut-side up, on an oven tray lined with non-stick paper. Season with pepper.
- Bake for 10-15 minutes or until just soft.
- Meanwhile, spray a non-stick saucepan with oil and cook leek over medium heat for 3-5 minutes or until soft.
- Add pumpkin and stock and simmer for 3 minutes or until pumpkin is soft.
- Add milk and process or blend until smooth. Return mixture to pan, add spinach and heat until wilted. Stir through sage and tomatoes.
- Season with pepper. Add gnocchi and toss to combine.
- Meanwhile, to make cheese bread, toast bread under grill.
- Slice garlic in half and rub over warm bread.
- Sprinkle with cheese and return to grill until cheese is slightly melted.
- Serve gnocchi with cheese bread.
