Baked gnocchi & pumpkin  

A gorgeous dish which is one of the easiest ways to get a tasty meal on the table with minimum fuss and maximum flavour and it freezes well too. 

Serves 2  

Ingredients:
½ butternut pumpkin 
1 red onion, sliced thinly 
½ red capsicum, sliced  
2 tbsps olive oil  
Salt & pepper to season 
½ cup crème fraiche
¾-1 cup vegetable stock
2 tbsps chopped fresh rosemary 
250g store-bought gnocchi 
Few big handfuls fresh spinach leaves
50g each blue cheese & grated cheddar  

Method:
Pre-heat oven to 200 C fan bake.  
Cut butternut (or other pumpkin) into large bite sized chunks. Toss pumpkin, onions and capsicum in oil and season well with salt and pepper. Roast on a tray for 20-25 minutes or until softened. 
In an oven proof dish, whisk together ½ cup sour cream or crème fraiche with ¾ cup liquid vegetable stock and rosemary. Tumble in gnocchi straight from the packet. Add a few handfuls of spinach leaves and the roasted vegetables, when ready. Toss together. Sprinkle over cheeses and bake for 20-25 minutes or until golden. 
Serve with salad.  

Note: you can add more stock if it looks too dry.  

Baked gnocchi &amp; pumpkin &nbsp;
A gorgeous dish which is one of the easiest ways to get a tasty meal on the table with minimum fuss and maximum flavour and it freezes well too.&nbsp;
Serves 2 &nbsp;
Ingredients:
<ul>
<li>½ butternut pumpkin&nbsp;</li>
<li>1 red onion, sliced thinly&nbsp;</li>
<li>½ red capsicum, sliced &nbsp;</li>
<li>2 tbsps olive oil &nbsp;</li>
<li>Salt &amp; pepper to season&nbsp;</li>
<li>½ cup crème fraiche</li>
<li>¾-1 cup vegetable stock</li>
<li>2 tbsps chopped fresh rosemary&nbsp;</li>
<li>250g store-bought gnocchi&nbsp;</li>
<li>Few big handfuls fresh spinach leaves</li>
<li>50g each blue cheese &amp; grated cheddar&nbsp;&nbsp;</li>
</ul>
Method:
<ol>
<li>Pre-heat oven to 200 C fan bake. &nbsp;</li>
<li>Cut butternut (or other pumpkin) into large bite sized chunks. Toss pumpkin, onions and capsicum in oil and season well with salt and pepper. Roast on a tray for 20-25 minutes or until softened.&nbsp;</li>
<li>In an oven proof dish, whisk together ½ cup sour cream or crème fraiche with ¾ cup liquid vegetable stock and rosemary. Tumble in gnocchi straight from the packet. Add a few handfuls of spinach leaves and the roasted vegetables, when ready. Toss together. Sprinkle over cheeses and bake for 20-25 minutes or until golden.&nbsp;</li>
<li>Serve with salad.&nbsp;&nbsp;</li>
</ol>
Note: you can add more stock if it looks too dry. &nbsp;

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News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: Baked Gnocchi & Pumpkin

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/039366bb-93f0-4f96-a8e6-b3fe01631fd8/transcript