This Lactose Free Baked Pumpkin, Spinach and Sage Gnocchi is a cosy, meat-free dinner made with creamy lactose free cheese. Comforting, flavour-packed and perfect for cooler nights.
Ingredients
500g store-bought shelf life or fresh gnocchi
1 cup pumpkin puree (see tip)
1 cup lactose free milk
1 tablespoon freshly chopped sage
Salt and pepper, to taste
1 tablespoon olive oil
2 cups spinach
1½ cups Perfect Italiano Lactose Free Bakes cheese
Fried sage leaves, to serve, optional
Method
Preheat the oven to 200°C (fan forced). Grease a medium 6 cup capacity baking dish.
Cook the gnocchi in a pot of boiling water until it rises to the top, about 3 minutes, drain.
Stir together pumpkin puree, milk, sage and olive oil in a large bowl. Season with salt and pepper. Mix in spinach and warm gnocchi and mix to combine.
Tip into baking dish. Sprinkle cheese evenly on top. Bake for 20 minutes. Serve sprinkled with fried sage and enjoy!
Tips & Hints
Pumpkin puree (Microwave) – peel and dice 350g butternut pumpkin and microwave on HIGH for 5 minutes. Drain and cool. Mash with a fork.
Pumpkin puree (oven roasted) – peel and dice 350g butternut pumpkin and toss with 2 teaspoons olive oil. Roast in preheated 200C oven for 20 minutes. Cool slightly and mash with a fork.
Short on time, use ready peeled and diced pumpkin sold in the refrigerated section of the fresh produce aisle.
To fry sage leaves, cover the bottom of a small saucepan with olive oil and heat over a medium heat. Fry sage leaves for 30 seconds until darkened in coloured and crisp. Drain on paper towel.
