Baked Pumpkin Gnocchi

Ingredients

• 4 medium potatoes, peeled
• 25 g butter
• 1 egg
• 1/3 cup plain flour
• 150 g bacon, sliced
• 400 ml light cream
• 1/2 cup Swiss cheese
• 1/2 cup Parmesan cheese
• 300 g pumpkin, peeled, diced and roasted
• 2 tsp Keens Mustard

Method

1. Simmer potatoes in water for 15 minutes. Drain, add butter and egg and whisk potatoes until smooth. Fold in flour.
2. Divide the mixture into 4 portions and roll into thick snakes. Cut the dough snakes into 2 ½ cm gnocchi pieces. Place into boiling salted water a few at a time, until gnocchi pieces rise to the top.
3. Place boiled gnocchi onto an oven tray and bake in a hot oven (200oC) for 10 minutes.
4. Meanwhile fry bacon then add cream, cheeses, pumpkin and mustard powder and simmer for 10 minutes.
5. Assemble dish by placing baked gnocchi into a shallow oven proof dish and pour over the sauce.
6. Return the gnocchi back into the oven for a further 15 minutes. Serve with a fresh garden salad.