Spinach and Ricotta Gnocchi with Pumpkin and Tomatoes

300g frozen spinach, thawed, drained and finely chopped
500g fresh ricotta (light)
1/3 cup grated Parmesan cheese
2 egg yolks, lightly beaten
Cracked pepper (to season)
1 punnet cherry tomatoes
500g butternut pumpkin, diced into (roughly) 2cm cubes
1 Tbslpn Extra Virgin Olive Oil (EVOO)
1 clove garlic
1 brown onion, roughly chopped
2 cups vegetable stock (salt reduced)

Preheat the oven to 180 C;
Line two large baking trays with baking paper;
In a bowl, mix the thawed and chopped spinach, ricotta, Parmesan, egg yolks and cracked pepper until well combined;
Roll mixture into little gnocchi balls and place each on one of the baking trays (as the mixture is quite soft, I find it easiest to roll the gnocchi balls using two tablespoons, shaping them by moving the mixture from one spoon to the other);
Place the cherry tomatoes on the second baking tray;
Place the trays with the gnocchi and tomatoes in the oven and cook for roughly 25 minutes, until the gnocchi is golden brown on top and the tomatoes have softened.

Pumpkin Puree
Place the EVOO in a decent sized saucepan over medium heat;
Add the chopped onion and cook until softened then add the garlic and cook until fragrant;
Add the chopped pumpkin and salt reduced vegetable stock;
Bring to the boil and simmer until the stock has reduced quite a bit and the pumpkin has completely softened (about 25 minutes);
Once ready, use a hand whiz or blender to puree the pumpkin mixture.

Plating Up
Place some pumpkin puree on the bottom of a bowl, add some gnocchi and top with some roasted cherry tomatoes;
Enjoy! Don’t forget to take a picture, post on social media and #organictransformations so I can see your wonderful, nourishing re-creations!
Serves 4.