• 500g butternut pumpkin, peeled, chopped

• 2 garlic cloves, crushed

• 2 Tbsp. olive oil

• 625g packet potato gnocchi

• 200g baby spinach leaves

• 100g soft goat’s cheese, crumbled

Preparation:

1. Preheat oven to 200°C or 180°C fan.

2. In a roasting pan place pumpkin, garlic and oil and toss to coat. Place in the oven and bake for 20 mins shaking half way through cooking, until tender and golden.

3. Meanwhile, cook gnocchi in a large saucepan of salted boiling water (according to packet directions), adding spinach for the last 30 secs of cooking. Drain.

4. Add gnocchi and spinach to pumpkin mixture and toss to combine.

5. Spoon onto serving plates.

6. Top with goat’s cheese, season and serve.