Roasted Pumkin Gnocchi

You’ll need:

— 1/2 pumpkin, cubed

— 1 small onion, roughly chopped

— 2 garlic cloves

— 200-250g gnocchi per person

— 1/2 lemon, juiced

— 3 tbsp tahini

— 100g mushrooms, sliced

— Fresh spinach, for serving

— Olive oil for frying

— Freshly grated Parmesan

— Salt & pepper

Method:

— Preheat the oven to 180°C (350°F).

— Roast the cubed pumpkin, onion, and garlic in the oven for 20 minutes until soft.

— While the pumpkin roasts, fry the mushrooms in a pan with olive oil. Add salt at the end to avoid sogginess.

— Cook the gnocchi in salted boiling water according to the package instructions. Save some pasta water for later.

— Once the pumpkin is soft, blend it with lemon juice, tahini, pasta water, and salt until smooth and creamy.

— Toss 2-3 spoons of the pumpkin sauce with the cooked gnocchi.

— Serve on a bed of fresh spinach, top with mushrooms, and finish with freshly grated Parmesan.

ENJOY ♥️