500g pumpkin, peeled & cut into
5cm pieces
250g frozen spinach, thawed
½ cup cottage cheese
Salt to taste
½ cup finely grated parmesan cheese
2 egg yolks
¾ cup flour
½ cup light cream
Extra grated parmesan cheese
Preheat oven to 220°C. Cook pumpkin in boiling salted water for 10 to 15 minutes or until tender. Drain well and mash. Stir in spinach, cottage cheese, salt, parmesan cheese and egg yolks. Combine well.
Place flour on a piece of baking paper, take a heaped tablespoon of pumpkin mixture and shape into an oval, then roll in flour. Place gnocchi in a dish and continue shaping with remaining mixture.
Fill a large pan with water and bring to the boil. Add gnocchi and cook in batches for 4 minutes, turning over during cooking.
Place gnocchi side by side in a large well-buttered ovenproof dish. Pour over cream and scatter with parmesan cheese. Bake for 15 minutes or until golden brown. Serve with roasted tomatoes.
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