BAKED PUMPKIN GNOCCHI

Everyone’s carving pumpkins. We’re filling ours with gnocchi.

Golden Sunny & Luna Pumpkin Gnocchi, sweet roasted garlic and Parmesan, stirred into a creamy pumpkin sauce and served straight from the shell.

A cosy autumn dinner and a very good reason to stay in this Halloween.

INGREDIENTS

1 pack Sunny & Luna Pumpkin Gnocchi

1 small cooking pumpkin

Olive oil

1 bulb garlic

½ tsp chilli flakes

30g Parmesan, grated, plus extra to finish

Salt and black pepper

INSTRUCTIONS

Preheat the oven to 190°C. Cut the top off the pumpkin and scoop out the seeds and stringy bits. Rub the inside with 1 tsp olive oil and season with salt and pepper. Save the seeds to roast separately for a crunchy topping or snack.

Slice the top off the garlic bulb to expose the cloves. Place inside the pumpkin, drizzle with olive oil and put the pumpkin lid back on. Roast on a baking tray for around 1 hour, until the pumpkin flesh and garlic are soft.

With 10 minutes to go, pan-fry the gnocchi in a drizzle of olive oil for 5-7 minutes, until golden and crispy.

Remove the pumpkin from the oven and carefully take out the garlic. Scoop some flesh out of the pumpkin, leaving a thick enough layer around the skin to hold the filling.

Add the pumpkin flesh to the gnocchi and squeeze the roasted garlic cloves out of their skins into the pan. Add the chilli flakes and a splash of water. Gently mash the pumpkin and garlic with the back of a spoon, stirring over a low heat.

Stir in the Parmesan, adding a little more water until the sauce is creamy. Season with salt and black pepper.

Spoon everything back into the pumpkin and finish with extra Parmesan and black pepper. As you eat, scoop more roasted pumpkin from the sides into each bite.

Enjoy!