Pumpkin Gnocchi Bake

Ingredients

• 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
  
  

Method

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.