Serves 4-5
1 tbs olive oil
2 garlic cloves, crushed
2 tsp rosemary, chopped
750g pumpkin, coarsely chopped
200g bacon, coarsely chopped
1/3 cup basil pesto
500g packet of potato gnocchi
1 cup tomato pasta sauce
1/2 cup water
350g fresh ricotta
1/3 cup grated cheese
Heat the oil in a medium saucepan. Add the garlic, rosemary, pumpkin and bacon. Cook, stirring, for 5 minutes. Stir in the pesto, gnocchi, pasta sauce and water. Transfer to an ovenproof dish (10 cup capacity), top with ricotta and grated cheese. Bake for 20 minutes at 200 celsius or until cheese is golden.
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