This pumpkin tomato gnocchi is a one-pan wonder that is ready in no time. That makes it perfect for a mid-week dinner – you can have it on the table in under 30 minutes. Plus, it’s hearty, warming and oh-so-tasty. So. Good.
This recipe is tweaked from one I found here
- Red onion
- 4 cloves garlic
- 2tsp dried thyme
- 800g pumpkin
- 1 1/2 cups vegetable stock
- 2 cans cherry tomatoes
- 500g gnocchi
- 2 cups baby spinach
- 60g fetta
- Dice the onion and mince the garlic. Set aside
- Peel the pumpkin and cut into roughly 3cm pieces. Set aside
- Heat some oil in a large saucepan and cook the onion for 5 minutes, until softened
- Add the garlic and dried thyme and stir to combine. Cook for 1 minute
- Add the pumpkin and toss to coat, then add the stock and cherry tomatoes
- Stir, then cover and simmer for 5 minutes
- Add the gnocchi and cook, uncovered, for 5 minutes, or until both gnocchi and pumpkin are tender. Season with salt and pepper to taste
- Stir in one cup of the spinach to wilt then add the rest on top
- Crumble over the fetta
This pumpkin tomato gnocchi is seriously that simple. Cut some veggies, throw it all in the pan and you’re done! This kind of cooking is my favourite for post-work – it’s relatively healthy but super quick. Plus, all of one pan to clean up afterwards. Hard to beat that!
I definitely recommend using canned cherry tomatoes, rather than diced, if you can – they just have more structure which is useful for a dish like this. One of the things I particularly love about this pumpkin tomato gnocchi is so many of the ingredients are pantry staples. It’s an excellent one for later in the week when inspiration, time and fresh veggies might be sparse!