Baked Cheesy Gnocchi with Pumpkin, Basil and Pine Nuts

Serves
6

Preparation
25 Minutes

Cooking Time
60 Minutes

Ingredients
– 500g-600g butternut pumpkin, cut into 2cm cubes
– Olive oil spray
– 1 x 500g Grand Italian Potato Gnocchi
– 1 x 500g Grand Italian Pumpkin Gnocchi
– 2 tablespoon olive oil
– 2 onions, chopped
– 4 cloves garlic, crushed
– 1 cup cream
– 1/2 cup sour cream
– 1/2 cup shredded Parmesan
– 2 cups chopped basil (a large bunch)
– Salt and pepper to taste
– 1 cup grated tasty cheese
– 1/2 cup pine nuts
– Extra basil leaves, for garnish

Method
1. Place the pumpkin on to a lined tray, spray with oil and bake at 190°FF for 25-30 minutes, until tender.
2. Boil the gnocchi as per the packet instructions, then drain well and place into a 2.5 litre rectangular baking dish with the cooked pumpkin.
3. Heat the oil in a frypan and sauté the onions over a medium heat for 5 minutes, add the garlic and cook a further minute. Add the cream, sour cream and Parmesan, and stir until the cheese has melted. Stir in the basil leaves, season to taste then toss through the gnocchi and pumpkin.
4. Scatter over the tasty cheese and pine nuts, then bake at 190°C FF for 15-20 minutes. Garnish with basil leaves and serve immediately.