Monday, March 1

Low Fat Creamy Pumpkin and Sage Gnocchi

A fitting start to Autumn, this is a simple recipe for those of you with little inspiration and little time.  Good for those suffering Mondayitis today!  Low fat is just a good extra benefit!  It's really comforting, and I made it when I was feeling under the weather with a sore throat.  It ticked all the boxes.  You may choose to make your own gnocchi, but I chose to be lazy this time around and use the packet stuff.

1 butternut pumpkin (squash) about 1.5 kg worth, peeled and cubed
1 bunch of sage (about 12 leaves or 2 tsp dried)
2 leeks, finely chopped
2 cups chicken stock
200ml evaporated milk (skim if you wish)
2 packets dried gnocchi
Parmesan cheese to serve

Preheat oven to 200 degrees c.

Peel and chop your pumpkin and place on baking tray - spray with canola oil and massage through.

Bake in oven for 20 minutes until soft.

Place in food processor with 8 sage leaves (1.5tsp dried) pulse until

In a saucepan,place chicken stock and leek, and simmer until leek is soft.  Add to the pumpkin/sage mix and blitz until pureed.  Transfer back to the saucepan and simmer.

Boil water and cook gnocchi until aldente.

Add evaporated milk to pumpkin puree. 

Finally add gnocchi and pepper to taste, add extra sage at this point if you wish

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2 lovely comments:

Katy on March 1, 2010 at 12:16 PM said... [Reply to this amazing comment]

Yum, quick and easy!

Anonymous said... [Reply to this amazing comment]

We just finished this for dinner tonight and it was so good!! Nice and easy to make, healthy and super easy for 2 toddlers to eat. And most importantly, totally delicious!


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