Ingredients
2 Only Organic Boost Wholesome Soups
400g potato
1 tbsp olive oil
1 onion finely diced (less if large)
2 cloves of garlic crushed
½ tsp dried thyme
½ tsp smoked paprika
60g baby spinach leaves
½ cup grated parmesan cheese
40g butter
¾ cup fresh breadcrumbs
8 fresh sage leaves finely sliced
¼ cup grated parmesan cheese
Pumpkin & Lentil Gnocchi Gratin with Sage Butter Crumb
Method
Preheat the oven to 180°C fan bake.
Heat a large frying pan over medium-high heat and add the olive oil. Add the gnocchi and cook for 5–6 minutes, tossing occasionally, until golden and lightly crisp. Transfer to a baking dish.
In the same pan, cook the onion for 3–4 minutes until softened. Stir in the crushed garlic and cook for about 30 seconds until fragrant.
Pour in pouches of pumpkin soup and add the thyme and smoked paprika, stir well. Simmer gently for 2–3 minutes.
Stir in the spinach and toss gently so everything is coated. Transfer to the baking dish with the gnocchi and gently mix. Sprinkle the grated Parmesan evenly over the top.
Melt the butter in a small frying pan over medium heat. Add the breadcrumbs and sage and cook for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and stir through the Parmesan and a little black pepper.
Scatter the sage butter crumb evenly over the gnocchi mixture.
Bake for 15–18 minutes until bubbling around the edges and the crumb is golden and crisp.
Ingredients
2 Only Organic Boost Wholesome Soups
400g potato
1 tbsp olive oil
1 onion finely diced (less if large)
2 cloves of garlic crushed
½ tsp dried thyme
½ tsp smoked paprika
60g baby spinach leaves
½ cup grated parmesan cheese
40g butter
¾ cup fresh breadcrumbs
8 fresh sage leaves finely sliced
¼ cup grated parmesan cheese
Method
Preheat the oven to 180°C fan bake.
Heat a large frying pan over medium-high heat and add the olive oil. Add the gnocchi and cook for 5–6 minutes, tossing occasionally, until golden and lightly crisp. Transfer to a baking dish.
In the same pan, cook the onion for 3–4 minutes until softened. Stir in the crushed garlic and cook for about 30 seconds until fragrant.
Pour in pouches of pumpkin soup and add the thyme and smoked paprika, stir well. Simmer gently for 2–3 minutes.
Stir in the spinach and toss gently so everything is coated. Transfer to the baking dish with the gnocchi and gently mix. Sprinkle the grated Parmesan evenly over the top.
Melt the butter in a small frying pan over medium heat. Add the breadcrumbs and sage and cook for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and stir through the Parmesan and a little black pepper.
Scatter the sage butter crumb evenly over the gnocchi mixture.
Bake for 15–18 minutes until bubbling around the edges and the crumb is golden and crisp.