Gnocchi with Creamy Pumpkin Sauce

Step by step

• Instructions

  1. Cook gnocchi according to packet instructions. Drain and keep warm.
  2. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
  3. Arrange tomatoes, cut-side up, on prepared tray. Bake for 10-15 minutes or until just soft and golden.
  4. Meanwhile, heat a non stick saucepan over medium heat; spray with oil; add leek, cook for 3-5 minutes or until soft. Add pumpkin and stock and simmer for 3 minutes or until pumpkin is soft. Add light evaporated milk; cook just until heated through; pour into a blender and blend until smooth.
  5. Return mixture to saucepan, add spinach and heat until wilted. Stir through sage and tomatoes. Add gnocchi and toss to combine.