One-Pot Gnocchi with Pumpkin
This recipe is from taste.com.au. It was really easy to make and a great left over for lunch the next day.
Ingredients:
1 tablespoon extra virgin olive oil
1 red onion, chopped
3 garlic cloves, crushed
2 teaspoons chopped fresh thyme, plus extra to garnish
800g pumpkin, cut into 3cm chunks
2 tablespoons vegetable stock powder
2 x 400g cans baby roma tomatoes
500g packet shelf-stable gnocchi
60g baby spinach
60g fetta, crumbled (I used ricotta)
Method:
Heat oil in large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until just softened. Add garlic and thyme. Cook, stirring, for 30 seconds or until fragrant.
Add pumpkin. Stir to combine. Add stock powder, 1 1/2 cups water and canned tomato. Bring to a simmer. Cover, simmer for 5 minutes. Add gnocchi. Stir to combine. Cook, uncovered, for 5 minutes or until gnocchi is tender.
Serve topped with spinach, fetta and extra thyme.
One pan gnocchi
