Vegetable Pesto Gnocchi

We use fresh gnocchi from a Italian deli. If buying from a supermarket, just be mindful that some premade gnocchi is high in salt. Our gnocchi was 83mg per 100g; some of the supermarket products are 170mg per 100g, which is quite high.

Serve this with a side salad or bowl of steamed vegetables.

Ingredients

• 500g (17.5oz) fresh potato gnocchi
• ½ onion, sliced
• ¼ pumpkin cut into bite size pieces
• 2 cloves garlic
• 1 can evaporated milk, light and creamy
• 4 tbsp. Basil pesto (we used Sacla Brand)
• 1 tomato diced or 10 Cherry Tomatoes Halved
• 1 tbsp. olive oil
• 6 button mushrooms, sliced
• ¼ red capsicum, sliced

Method

1. Preheat oven to 200c.
2. Place chopped pumpkin in a bowl and drizzle with 1 tsp. olive oil, season with S & P.  Place on a baking tray lined with baking paper and bake for 20 mins until softened but not mushy.
3. Meanwhile boil a large pot of water to cook you gnocchi, only 3-4 mins if it is fresh.  Drain and set aside.
4. Heat a large non-stick frypan with the remaining 2 tsp. olive oil and sauté the onions and capsicum until softened.  Add the mushrooms and garlic, sauté a further couple of minutes on low-med heat. Add pesto, stir, then add the evaporated milk and simmer a couple of min until all incorporated.
5. Now gently add the gnocchi and pumpkin, stir all the ingredients so now coated with all the flavours.
6. Serve immediately.