ingredients

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• ✓3 cups of pumpkin, chopped into cubes
• ✓200g cherry tomatoes, whole
• ✓4 garlic cloves
• ✓1 brown onion, halved
• ✓200g feta cheese
• ✓1kg San Remo Gluten Free Gnocchi
• ✓½ cup mozzarella cheese
• ✓Olive oil, for drizzling
• ✓Salt and pepper, to taste
• ✓Basil leaves to top

method

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1. 1

   Preheat the oven to 180°C fan-forced.

2. 2

   In a lined baking tray, add pumpkin, feta, cherry tomatoes, onions and garlic. Drizzle olive oil and a pinch of salt over and place in the oven for 30 minutes, or until they are all tender.

3. 3

   In a blender, add the pumpkin mixture and blend until smooth.

4. 4

   Meanwhile, cook your gnocchi in boiling water for 1 minute, just to soften slightly.

5. 5

   Remove the gnocchi from the water and place into a baking dish. Pour over the pumpkin sauce and mix thoroughly. Taste, and season here accordingly with salt and pepper.

6. 6

   Sprinkle over cheese and add back to the oven for 10 minutes, or until it's lightly golden.

7. 7

   Sprinkle with basil and serve.