Pumpkin and tomato gnocchi bake with herb crumbs
Ingredients
500g traditional gnocchi
3 cloves garlic, minced
400g solanato or cherry tomatoes
320g mixed tomatoes
²⁄³ cup cottage cheese
1½ cup pumpkin, steamed
¼ teaspoon ground nutmeg
150g fresh mozzarella, drained and torn into pieces
60g baby spinach
Herb crumbs
¹⁄³ cup panko crumbs
1½ teaspoon chilli flakes
1 lemon, zest
2 tablespoon finely chopped fresh parsley
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Instructions
1 Preheat oven to 200°C. Cook gnocchi according to packet instructions. Drain and reserve ½ cup of cooking water.
2 In a large frypan, heat olive oil over low to medium heat. Add garlic and cook for 2 minutes, until fragrant. Add tomatoes and cook, stirring, for 8 minutes or until slightly blistered.
3 Meanwhile, in a blender combine cottage cheese, pumpkin, reserved ½ cup of pasta water and nutmeg and blitz until smooth. Pour mixture into pan with the tomatoes and bring to a simmer. Stir through gnocchi until well coated. Transfer to an ovenproof dish and top with torn mozzarella. Bake for 20-25 minutes or until cheese is melted.
4 While the pasta is baking, make the crumbs. In a frypan, toast panko crumbs over medium heat for 2 minutes or until golden. Transfer to a bowl and mix in parsley, chilli flakes and lemon zest.
5 Serve gnocchi with herb crumbs and spinach.
Nutrition Info (per serve)
-
Calories 310cal
-
Kilojoules 1300kJ
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Protein 15g
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Total fat 8.2g
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–Saturated fat 5g
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Carbohydrates 37.5g
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–Sugars 5.5g
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Dietary fibre 7g
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Sodium 513mg
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Calcium 256mg
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Iron 1.8mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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