Creamy Pumpkin Gnocchi

Creamy Pumpkin Gnocchi

325g pumpkin, diced in 2cm chunks
1 red onion, finely chopped
olive oil cooking spray
5 rashers bacon, chopped
2 cloves garlic, crushed
1 tsp olive oil
1/4 cup pine nuts
500g gnocchi
1/2 cup crumbled feta cheese
1 cup light cream
1/4 cup extra-virgin olive oil
1/4 cup basil leaves chopped
1/2 cup grated parmesan cheese

1. Preheat oven to 220c. Grease a large ovenproof dish. Place pumpkin on a lined baking tray. Lightly spray with oil and grind some black pepper over the top. Roast for 20 minutes or until tender.
2. Heat a frypan over med high heat. Add bacon, onion and garlic. Cook for 7 minutes or until light golden. Spoon into a big bowl.
3. Return pan to heat. Add 1 teaspoon oil if needed along with the pine nuts and cook, stirring occasionally, for 2 minutes or until golden. Place in bowl with bacon. Add cooked gnocchi, pumpkin, feta, cream, oil and basil to bacon mixture. Stir gently to combine, then place in the ovenproof dish. Sprinkle with some parmesan and bake for approx 10 minutes or until heated through and golden.

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