Vegetable Pesto Gnocchi

Method

1. 1Preheat oven to 200c.
2. 2Place chopped pumpkin in a bowl and drizzle with 1 tsp. olive oil, season with S & P. Place on a baking tray lined with baking paper and bake for 20 mins until softened but not mushy.
3. 3Meanwhile boil a large pot of water to cook you gnocchi, only 3-4 mins if it is fresh. Drain and set aside.
4. 4Heat a large non-stick frypan with the remaining 2 tsp. olive oil and sauté the onions and capsicum until softened. Add the mushrooms and garlic, sauté a further couple of minutes on low-med heat. Add pesto, stir, then add the evaporated milk and simmer a couple of min until all incorporated.
5. 5Now gently add the gnocchi and pumpkin, stir all the ingredients so now coated with all the flavours.
6. 6Serve immediately.