Caprese Gnocchi Bake with Pumpkin & Mozzarella

Caprese Gnocchi Bake with Pumpkin & Mozzarella

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, July 19, 2020.
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Ingredients

Sauce

  • 1 leek, cut in half lengthways & thinly sliced
  • 3 garlic clove, roughly chopped
  • 1 drizzle of oil
  • 1 pack stock aromatics
  • 1 pack sundried tomato pesto
  • 1 can tomatoes
  • 1 1/2 cup water
  • 1/2 tsp salt
  • 1 pack baby kale
  • 200g lite sour cream

Pumpkin & Gnocchi

  • 400g diced pumpkin
  • 1 pack gnocchi

Topping

  • 1 pack Parmesan cheese, grated
  • 100g mozzarella balls, drained
  • 1 drizzle of olive oil

To Serve

  • 1 bunch basil, leaves picked

Steps

  1. Before you start. Preheat oven to high grill. Bring a large pot of salted water to the boil. Set aside a medium-large roasting dish.
  2. Prep sauce. Prep leek and garlic and set aside.
  3. Cook pumpkin & gnocchi. Cook pumpkin in pot of boiling water on high heat for about 10 minutes, until just tender. Add gnocchi to pot and cook for a further 2 minutes, until gnocchi starts to float. Drain well and set aside.
  4. Cook sauce. Heat oil in a large, deep fry-pan on mediumhigh heat. Cook leek and garlic for 3-4 minutes, until softened. Add stock aromatics, sundried tomato pesto, canned tomatoes, water measure and salt and bring to a simmer. Simmer on medium heat for about 5 minutes, until liquid has reduced slightly.
  5. Finish sauce. Remove pan from heat and stir through kale and sour cream. Season to taste with salt and pepper. Fold through cooked pumpkin and gnocchi.
  6. Finish gnocchi. Prep cheese. Transfer gnocchi mixture to roasting dish. Dot over mozzarella, sprinkle with cheese and drizzle with olive oil. Grill on upper oven rack for 5-6 minutes, until mozzarella is bubbly and golden.
  7. Prep basil.
  8. Serve. Gnocchi topped with basil.

Nutritional Information

Energy 2866 kj
685 kcal
Protein 24.5g
Carbohydrate 64.6g
Fat 33.8g