Roasted Pumpkin & Blue Cheese Pasta with Rocket - Everyday Delicious Kitchen


Roasted Pumpkin & Blue Cheese Pasta with Rocket

Roasted Pumpkin & Blue Cheese Pasta with Rocket
Prep time
Total time
serves 4
A vegetarian blue cheese gnocchi with roasted pumpkin, Philly Light Cream and rocket salad. Try this quick and easy dinner recipe for a busy week night.

What you need

  • 600 g butternut pumpkin, peeled and chopped into 2cm pieces
  •  Olive oil spray
  • 1 tablespoon oil
  • 3 spring onions, sliced
  • 1 clove garlic, crushed
  • 250 ml PHILADELPHIA Light Cream For Cooking
  • 100 g blue cheese, crumbled
  • 500 g gnocchi, cooked and kept warm
  • 50 g baby rocket leaves, for serving

How to make it

PLACE the pumpkin on a paper lined baking tray and spray with oil. Roast in a moderately hot oven 190o C for 25-30 minutes or until just tender.

HEAT the oil in a large saucepan and sauté the spring onions and garlic for 1 minute. Stir in the PHILLY and blue cheese and simmer gently for 2 minutes. Add the pumpkin and gnocchi and gently warm through. Spoon the gnocchi into pasta bowls then top with rocket leaves. Serve immediately.