Pumpkin Gnocchi Bake

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  • 1kg potato gnocchi
  • 800g pumpkin, peeled & finely sliced
  • 150g parmesan, finely grated
  • 1 red onion, finely sliced
  • 2 tblspns olive oil
  • 100g baby spinach
  • 2 garlic cloves, crushed
  • 3 tblspns sage, chopped
  • 4 tblspns fresh thyme
  • ½ tsp ground nutmeg
  • 5 bay leaves
  • salt and pepper
  • 400g bocconcini, chopped
  • 600g cream
  • 2 egg yolks
  • 20g butter


Boil the gnocchi in salted boiling water for a few minutes until cooked. Drain and drizzle with a little olive oil. Place in a large bowl and combine with all other ingredients except the parmesan, bocconcini & butter. Place into a large buttered baking dish & dot around the bocconcini. Sprinkle with grated parmesan & butter then bake at 180oC until golden. Serve hot with a green salad.          

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