Baked gnocchi & pumpkin  

A gorgeous dish which is one of the easiest ways to get a tasty meal on the table with minimum fuss and maximum flavour and it freezes well too. 

Serves 2  

Ingredients:

• ½ butternut pumpkin 
• 1 red onion, sliced thinly 
• ½ red capsicum, sliced  
• 2 tbsps olive oil  
• Salt & pepper to season 
• ½ cup crème fraiche
• ¾-1 cup vegetable stock
• 2 tbsps chopped fresh rosemary 
• 250g store-bought gnocchi 
• Few big handfuls fresh spinach leaves
• 50g each blue cheese & grated cheddar  

Method:

1. Pre-heat oven to 200 C fan bake.  
2. Cut butternut (or other pumpkin) into large bite sized chunks. Toss pumpkin, onions and capsicum in oil and season well with salt and pepper. Roast on a tray for 20-25 minutes or until softened. 
3. In an oven proof dish, whisk together ½ cup sour cream or crème fraiche with ¾ cup liquid vegetable stock and rosemary. Tumble in gnocchi straight from the packet. Add a few handfuls of spinach leaves and the roasted vegetables, when ready. Toss together. Sprinkle over cheeses and bake for 20-25 minutes or until golden. 
4. Serve with salad.  

Note: you can add more stock if it looks too dry.  

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