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- Prep
- 10 minutes
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- Total
- 35 minutes
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- Serving
- 6
Ingredients
| 400g pumpkin. diced |
| 500g gnocchi |
| 1 cup Liddells Lactose Free Prebiotic Milk |
| 300g silken tofu |
| ½ cup Liddells Lactose-Free Shredded Cheese |
| 1 tsp minced garlic |
| ½ tsp salt |
| ½ tsp pepper |
| 1 tsp chilli flakes |
| 120g baby spinach |
Directions
Step 3
In a food processer blend the pumpkin, Liddells Lactose Free Prebiotic Milk, ½ the cheese, tofu, garlic, salt, pepper and chilli.
Stir the sauce through the gnocchi and baby spinach. Transfer this to a large ovenproof baking dish and cover with the remaining cheese. Bake for 20 minutes or until golden brown on top.
