Nici Wickes: Baked Gnocchi & Pumpkin

Baked gnocchi & pumpkin   A gorgeous dish which is one of the easiest ways to get a tasty meal on the table with minimum fuss and maximum flavour and it freezes well too.  Serves 2   Ingredients: ½ butternut pumpkin  1 red onion, sliced thinly  ½ red capsicum, sliced   2 tbsps olive oil   Salt & pepper to season  ½ cup crème fraiche ¾-1 cup vegetable stock 2 tbsps chopped fresh rosemary  250g store-bought gnocchi  Few big handfuls fresh spinach leaves 50g each blue cheese & grated cheddar   Method: Pre-heat oven to 200 C fan bake.   Cut butternut (or other pumpkin) into large bite sized chunks. Toss pumpkin, onions and capsicum in oil and season well with salt and pepper. Roast on a tray for 20-25 minutes or until softened.  In an oven proof dish, whisk together ½ cup sour cream or crème fraiche with ¾ cup liquid vegetable stock and rosemary. Tumble in gnocchi straight from the packet. Add a few handfuls of spinach leaves and the roasted vegetables, when ready. Toss together. Sprinkle over cheeses and bake for 20-25 minutes or until golden.  Serve with salad.   Note: you can add more stock if it looks too dry.  See omnystudio.com/listener for privacy information.