BAKED PUMPKIN GNOCCHI WITH ROASTED TOMATOES & SQUASH

This recipe is a great way to celebrate our most recent release - our delicious Pumpkin Gnocchi!

It's so warming and perfect for autumn, and is definitely one to add to your weeknight rotation.

INGREDIENTS

Serves 2

Sunny & Luna Pumpkin Gnocchi

400g tomatoes (cherry on the vine if possible!)

1 small squash, sliced into thin half moons

Extra Virgin Olive Oil

Salt & Pepper

INSTRUCTIONS

Preheat the oven to 180 celsius fan while you slice up the squash into half moons. Place into a large mixing bowl and add oil, salt and pepper until lightly coated.

Lay out on a baking tray and bake for around 20 minutes or until the squash is soft and starting to crisp up at the edges.

Meanwhile, place the tomatoes in a baking dish with some salt and olive oil. Cook for 10 minutes until they’re starting to soften. Add the gnocchi and mix well to coat with the oil and tomato juices. Bake for a further 10-12 minutes until the gnocchi is soft and the tomatoes are breaking apart.

Plate with the pumpkin slices, top with a little parmesan and pepper, and eat while hot!