Cheesy Roasted Winter Vegetable Gnocchi

  • Prep: 5 mins
  • Cook: 25 mins
  • Servings: 4 people
  • 500g pumpkin, peeled, seeded, cut into 2cm pieces
  • 250g Brussels sprouts, halved
  • 2 red onions, cut into wedges
  • 1 tablespoon chopped sage leaves
  • 1 tablespoon Maggie Beer Oil Extra Virgin Olive
  • 350g Passion Pasta Gnocchi Plain
  • 1/4 cup cream
  • 50g Blue Cow Blue, crumbled
  • 150g Blue Cow Italian Style Bocconcini, torn into chunks

Bring warmth to winter with our favourite cheese and roasted vegetable pasta bake recipe.

  • Place pumpkin, sprouts, onion and sage in an 35cm x 28cm roasting dish. Drizzle with oil and season. Toss to coat and arrange in a single layer. Bake for 20 minutes.
  • Meanwhile, cook gnocchi in a saucepan of boiling salted water for 2 minutes or until tender and they rise to the surface. Transfer with a slotted spoon to roasting dish. Drizzle with cream and top with cheeses. Place under a hot grill for 2 minutes or until cheese melts and is golden. Serve immediately.