Creamy pumpkin gnocchi

Step 1

Preheat oven to 220°C. Grease a 12-cup capacity ovenproof dish. Place pumpkin on a baking tray lined with baking paper. Lightly spray with oil. Roast for 20 minutes or until pumpkin is tender.

Step 2

Heat a frying pan over medium-high heat. Add bacon, onion and garlic. Cook for 7 minutes or until bacon is light golden. Spoon into ovenproof dish.

Step 3

Return frying pan to heat. Add oil and pine nuts and cook, stirring occasionally, for 2 minutes or until golden. Place in dish with bacon.

Step 4

Meanwhile, cook gnocchi in a saucepan of boiling salted water, following packet directions, until just tender. Drain. Add gnocchi, pumpkin, feta, cream, oil and basil to bacon mixture. Stir gently to combine. Bake for 10 minutes or until heated through. Serve with parmesan and freshly ground black pepper.