Individual pumpkin and gnocchi bakes

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How to make Individual pumpkin and gnocchi bakes

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:25
  • Total Time : 0:35

Ingredients

  • 600g butternut pumpkin, seeded, peeled, cut into 2cm cubes
  • 500g potato gnocchi
  • 200g baby spinach leaves
  • 1 cup (120g) frozen peas
  • 490g jar carbonara pasta sauce
  • 1/2 cup (60g) grated tasty cheddar

Method

  • Step 1 Preheat oven to 200C. Cook the pumpkin in a large saucepan of boiling water for 5-7 mins or until just tender. Drain well.
  • Step 2 Meanwhile, cook gnocchi in a large saucepan of boiling water following packet directions. Drain well.
  • Step 3 Combine the pumpkin, gnocchi, spinach, peas and carbonara sauce in a large bowl. Season. Spoon evenly among four 1 1/2 cup (375ml) ovenproof dishes. Place on a baking tray. Sprinkle evenly with cheddar. Bake for 10-15 mins or until golden brown and heated through.

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