3 cups of pumpkin, chopped into cubes

200g cherry tomatoes, whole 

4 garlic cloves 

1 brown onion, halved 

200g feta cheese 

1kg San Remo Gluten Free Gnocchi 

½ cup mozzarella cheese 

Basil leaves to top

1. Pre heat the oven to 180 degrees celsius.
2. In a linked baking tray, add pumpkin, feta, cherry tomatoes, onions and garlic. Drizzle olive oil and a pinch of salt over and place in the oven for 30 minutes, or until they are all tender.
3. In a blender, add the pumpkin mixture and blend until smooth.
4. Meanwhile, cook your gnocchi in boiling water for 1 minute, just to soften slightly.
5. Remove the gnocchi from the water and place into a baking dish. Pour over the pumpkin sauce and mix thoroughly. Taste, and season here accordingly with salt and pepper.
6. Sprinkle over cheese and add back to the oven for 10 minutes, or until it's lightly golden.
7. Sprinkle with basil and serve.