Recipe

Serves: 2

Time: 30 minutes

Ingredient list

• 100g pumpkin

• 120-150g all purpose flour

• 30g parmesan cheese (grated)

Or use ~200g regular gnocchi

• 75g small button mushroom

• 70g cannellini/kidney beans

• 1 clove garlic (minced)

• 1/2tsp dried thyme

• 1/2tsp dried oregano

• 2tsp smoked paprika(optional)

• 1 can (~400g) diced tomato

• 60g parmesan cheese (grated)
  
  

Methods

1. (Ideally done the day before) Preheat oven to 160°C, roast the pumpkin for 45-60 minutes until fully cooked and easily pierced through with a fork. Cool and place in fridge for overnight

2. Mash pumpkin with ricer/processor/masher, add flour and 30g cheese in; slightly season with salt and pepper. Mix well with a spatula until a dough formed. Rest for 30 minutes

3. After 30 minutes, roll dough out into a long stripe, cut into a size of your choice.

   (To make it pumpkin shape: cut stripes into thumb size, shape into a ball, and use knife or strings to carve out the edges of pumpkin, slightly poke the 2 polars in to make it flat).

   Or use ~200g regular gnocchi and skip step 1-3.

4. Preheat oven to 180°C. In a saucepan, bring water to boil and cook the gnocchi for 3-5 minutes or until all gnocchi flow to the surface while simmering.

5. Heat up ~1tbsp of olive oil in a separate oven safe pan, sear the mushroom head for ~ 2 minutes or until all turn golden. Take out and set aside.

6. Drain gnocchi very well and add to the pan, fry for ~60 seconds on each side on medium high heat or until both sides turn golden, add garlic, beans, mushroom, herbs, spices, diced tomato and ~1/4 cup water and stir well until everything is evenly mixed and sit in the tomato sauce.

7. Generously spread 60g of cheese all over the pan and put into oven for 15-20 minutes or until all cheese is melt and sauce reduced.

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