Baked Pumpkin Gnocchi

• 1/3 butternut pumpkin
• 2 whole head of garlic
• 500g shelf ready gnocchi
• ½ cup chicken stock
• 50g finely grated parmesan cheese
• 50g shredded cheddar or mozzarella cheese
• 1 spring onion (green parts only), thinly sliced
• Pantry Staples: Olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, ¼ tsp dried chilli flakes

1. Preheat oven to 180C
2. Peel pumpkin, remove seeds, and cut into small 3cm chunks. Place into the Décor glass baking tray, and drizzle with olive oil. Add thyme, rosemary, and a pinch of each salt & pepper. Toss to coat evenly
3. Cut tops off garlic heads to expose a little of each clove. Place in baking tray with pumpkin with cut side facing up. Drizzle with olive oil. Place into oven for 35-40mins or until pumpkin is cooked through
4. Remove from oven and let cool to touch. Squeeze garlic heads to remove the soft garlic cloves into the tray with the pumpkin.
5. Use a stick blender to blend into a puree. Add chicken stock & parmesan cheese and blend again until well combined.
6. Meanwhile in a fry pan, medium – high heat, add a drizzle of olive oil. Fry gnocchi in batches until slight browned on outer.
7. Add gnocchi to pumpkin puree, and toss through so well coated. Sprinkle with shredded cheese & chilli flakes & return to oven for 10-15min or until cheese has melted and slightly golden. 
8. Garnish with spring onions & serve

Decor NZ