PUMPKIN, CHEESE & BROCCOLI GNOCCHI BAKE

SERVES 4 PREP 5 MINS COOK 40 MINS

• 500g Jap pumpkin, peeled, cut into thin wedges

• 500g pkt fresh potato gnocchi

• 1 head broccoli, broken into small florets

• 250g tub spreadable cream cheese, softened

• 1 ½ cups milk

• 120g baby spinach, roughly chopped

• 1 cup grated mozzarella • 3 green onions, sliced

• ½ tsp dried chilli flakes

• ½ cup panko crumbs

• 20g butter, melted

• crispy sage leaves, to serve (see tip)

1 Preheat oven to 200°C. Line an oven tray with baking paper. Lightly grease an 8-cup casserole dish.

2 Arrange pumpkin on tray and drizzle with oil. Bake 20 mins or until just tender.

3 in a large

saucepan of boiling water, blanch gnocchi and broccoli 1 min, then drain.

4 In a large bowl, whisk cream cheese and milk together until smooth. Add gnocchi, spinach, half the mozzarella, onions and chilli flakes. Season. Spoon into casserole dish, layering with wedges of roasted pumpkin.

5 In a medium bowl, combine crumbs, melted butter and remaining mozzarella. Sprinkle over mixture in dish.

6 Bake 15-20 mins until golden and bubbling. Serve topped with crispy sage leaves.