Ingredients
Scale
- 3 cups pumpkin cubes
- 200g cherry tomatoes
- 1 brown onion, halved
- 4 garlic cloves, whole
- 1kg gluten-free gnocchi (San Remo brand)
- 200g feta cheese
- Β½ cup mozzarella cheese
- Fresh basil leaves for topping
- Olive oil for drizzling
- Salt to taste
Instructions
- Prep & Roast: Preheat oven to 180Β°C. Arrange pumpkin, feta, tomatoes, onions, garlic on tray. Drizzle oil and salt. Roast for 30 minutes.
- Make Sauce: Blend roasted vegetables until smooth and creamy (2-3 minutes blending).
- Cook Gnocchi: Boil gnocchi for 1 minute to soften slightly. Drain well to prevent mushiness.
- Assemble & Finish: Mix gnocchi with sauce in baking dish. Top with mozzarella. Bake 10 minutes until golden and crispy on top.
Notes
- Cut pumpkin into uniform cubes for even cooking and better texture.
- Don’t overcook gnocchi as they will finish cooking in the oven.
- Choose firm pumpkin pieces for best results – butternut squash works as an excellent substitute.
- Taste sauce before assembling and adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Keywords: pumpkin gnocchi feta bake, roasted pumpkin, gluten-free gnocchi, vegetarian bake, comfort food