Pumpkin & Gnocchi Gratin

I used a commercial gnocchi for this recipe.

Ingredients

600 g	Pumpkin, peeled and seeded (Main)
4 Tbsp	Olive oil
1	Onion, diced
1 tsp	Rosemary leaf
1 tsp	Chopped thyme
1 to taste	Salt & freshly ground pepper
8	Button mushrooms, halved
8	Cherry tomatoes, halved
400 g	Potato gnocchi (Main)
2 cups	Baby spinach, packed leaves
250 g	Low-fat sour cream
200 g	Soft goat's cheese, chopped
¼ cup	Dukkah, for the topping

Directions

1. Preheat the oven to 200 degC.
2. Cut the pumpkin into 2cm dice. Place in a roasting dish with the onion.
3. Toss in 2 tablespoons of the oil. Sprinkle with the herbs. Season.
4. Roast for about 15 minutes, until almost cooked, stirring occasionally.
5. Add mushrooms and cook for another 5 minutes.
6. Remove the pumpkin mixture from the oven and stir in the cherry tomatoes and spinach. Place in a baking dish.
7. Meanwhile, cook the gnocchi in a large saucepan of boiling water for about 5 minutes until they rise to the top and are tender.
8. Drain and add to the pumpkin.
9. Dot with sour cream and goat's cheese.
10. Cover with foil and reheat for 20 to 30 minutes.
11. Sprinkle with dukkah. Serve with a simple green salad.