Perfect Italiano - Perfect Bakes Lactose Free
A perfect blend of Lactose-Free Cheddar, High Stretch Cheese, and Parmesan, crafted for a single large bake—whether pasta or vegetables—delivering rich flavour and a crispy, cheesy crust.
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Ingredients
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.
- 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.
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Sandy
Yum - Delicious. Easy and very cheesy which I love
Doris
Where is the spinach? - Have not tried it as yet but no mention of spinach or how to incorporate it into the dish
+ 5 star only ratings in addition to the reviews above
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