Semolina Gnocchi Bake with Gorgonzola

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NUTRITIONAL INFORMATION (per serve)

ENERGY

1362kj

CARBS

32g

CALORIES

325cal

SUGARS

16g

PROTEIN

15.6g

FIBRE

FAT

14.7g

SAT. FAT

6.1g

A Gary Mehigan make over.

SERVES 4

Recipe Makeover:
• Replaced skim milk with full fat
• Reduced the amount of parmesan
• Added pumpkin to increase nutritional benefit
• Replaced mascarpone with light cream cheese
• Reduced the amount of gorgonzola
• Replaced fried brioche bread crumbs with rolled oats, sprayed with oil and grilled

700g pumpkin, skim removed and cut into 3 cm chunks
250 ml skim milk
¼ tsp salt
1/8 tsp nutmeg
50g semolina
1 egg, beaten
10g grated parmesan
125g light cream cheese
40g gorgonzola
2 tbs skim milk yoghurt
white pepper
juice and zest of half a lemon
1/3 cup quick oats
25g walnuts, chopped
salt & pepper

Preheat oven to 165C.

Steam pumpkin until tender and mash.

Bring milk, salt & nutmeg to a boil, sprinkle in semolina, whisk to combine and reduce to low, stirring regularly to prevent sticking. Remove from heat, add egg, parmesan, mashed pumpkin and mix through.

Spread mixture into an oil-sprayed deep 10x10cm square dish, cover with cling film and chill for an hour.

Blend cream cheese, gorgonzola, yoghurt, lemon juice, zest & pepper together.

Cut semolina mixtures into squares and place on a baking tray. Dollop some cheese mixture on the top, sprinkle over quick oats and walnuts, spray with oil and season with salt & pepper.
Bake for 20-25 minutes until a golden brown. All this dish needs is the Basic Salad to make it a perfect Meat Free Monday dinner.