Ingredients
- 600g butternut pumpkin, seeded peeled and cut into 2cm cubes
- 500 grams potato gnocchi
- 200 grams baby spinach leaves
- 1 cup peas, 120 grams frozen
- 490 grams carbonara pasta sauce, 1 jar
- 1/2 cup grated cheddar cheddar, 60 grams
How to Make
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Step 1: Preheat oven to 200C.
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Step 2: Cook the pumpkin in a large saucepan of boiling water for 5-7 mins or until just tender and then drain well.
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Step 3: Meanwhile, cook gnocchi in a large saucepan of boiling water following packet directions and then drain well.
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Step 4: Combine the pumpkin, gnocchi, spinach, peas and carbonara sauce in a large bowl and season and then spoon evenly among four 1 1/2 cup (375 ml) ovenproof dishes and then place the dishes on a baking tray and sprinkle evenly with cheddar and bake for 10-15 mins or until golden brown and heated through.
We hope you enjoy this recipe!
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