Roasted Pumpkin & Blue Cheese Pasta with Rocket

• 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

1. PLACE the pumpkin on a paper lined baking tray and spray with oil.
2. Roast in a moderately hot oven 190o C for 25-30 minutes or until just tender.
3. HEAT the oil in a large saucepan and saute the spring onions and garlic for 1 minute.
4. Stir in the PHILLY and blue cheese and simmer gently for 2 minutes.
5. Add the pumpkin and gnocchi and gently warm through.
6. Spoon the gnocchi into pasta bowls then top with rocket leaves.
7. Serve immediately.

butternut pumpkin, olive oil spray, oil, spring onions, clove garlic, blue cheese, baby rocket

Taken from www.kraftrecipes.com/recipes/roasted-pumpkin-blue-cheese-pasta-rocket-127913.aspx (may not work)