Roasted pumpkin, feta and pesto gnocchi

Author: Annette Forrest - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Our low calorie, vegetarian, roasted pumpkin, feta and pesto gnocchi recipe makes a healthy lunch or dinner option. High in fibre and packed full of 5 serves of vegetables, it’s good for the whole family.

Serves: 6

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

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4 cups 1-2cm cubed butternut pumpkin
spray oil
4 courgettezucchiniXszucchini, summer squashX, cut into 1–2cm pieces
400g can cherry tomatoes, drained
400g potato gnocchi
⅓ cup basil pesto
cracked black pepper
60g feta, crumbled, to serve

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Instructions

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Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange pumpkin on tray and spray with oil, tossing to coat. Roast for 10 minutes. Add courgette to tray and roast for a further 20 minutes.
Spray tomatoes with oil, add to baking tray and roast for a further 10 minutes, or until vegetables are tender.
Cook gnocchi according to packet directions. Drain and return to pan. Add vegetables and pesto. Gently toss over medium heat until heated through. Season with pepper. Sprinkle with feta and serve.

HFG tip

Pesto is a blend of fresh herbs, usually basil, garlic, hard cheese, nuts and oil, originating in Italy.

Nutrition Info (per serve)

Calories 396cal

Kilojoules 1660kJ

Protein 12g

Total fat 11g

–Saturated fat 3g

Carbohydrates 60g

–Sugars 7g

Dietary fibre 6g

Sodium 810mg

Calcium 100mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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