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Pumpkin Gnocchi Bake


Serves 8-10

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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