健康面包的做法

Italian-inspired comfort food at it's best.

• Servings: 6
• Prep time: 30 mins
• Cook Time: 20 mins
• Total time: 50 mins
  

IngredientsGnocchi with pumpkin sauce

• 700g potato gnocchi
• 250g cherry tomatoes, halved
• freshly ground black pepper
• olive or canola oil spray
• 1 leek (white part only), sliced
• 500g peeled, deseeded and chopped
• 1 cup vegetable stock
• 150g baby spinach
• 1 tbsp chopped fresh sage
  

Cheese bread

• 6 slices large slices sourdough bread
• 1 clove garlic
• ¾ cup grated parmesan
  

Method

Cook gnocchi according to packet instructions.

Preheat oven to 200°C (400°F). Arrange tomatoes, cut-side up, on an oven tray lined with non-stick paper. Season with pepper. Bake for 10-15 minutes or until just soft.

Meanwhile, spray a non-stick saucepan with oil and cook leek over medium heat for 3-5 minutes or until soft. Add pumpkin and stock and simmer for 3 minutes or until pumpkin is soft. Add milk and process or blend until smooth. Return mixture to pan, add spinach and heat until wilted. Stir through sage and tomatoes. Season with pepper. Add gnocchi and toss to combine.

Meanwhile, to make cheese bread, toast bread under grill. Slice garlic in half and rub over warm bread. Sprinkle with cheese and return to grill until cheese is slightly melted. Serve gnocchi with cheese bread.

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