It’s been a while between recipes. Lawyer is back at the gym with the dietician,  so we’re trying to watch what we eat. One of the things she has to count are how many serves of fruit, vegetables, carbs, protein, and dairy she has. This one is definitely good on the dairy.

This is something we had at our next door neighbours hens night. And the meal was simple enough that I was able to re-create it at home with a bit of experimentation.

1 packet of gnocchi
300g of pumpkin, peeled and cubed
1 onion, diced
1 tblspn oil
1 tblspn flour
1 1/2 cups of milk
grated cheese (as little or as much as you like)
freshly ground pepper

Preheat over to around 180 degrees C.

Boil pumpkin for 5 minutes. Add gnocchi to the same saucepan and cook until the gnocchi floats to the surface. -Okay, I do in one pot because I can’t see the point of making extra pots dirty.

Drain and place into casserole or pie dish, or divide into individual ramekins.

Sauté onion in oil (same pot? why not!). Add flour and mix into a lumpy oniony paste. Add milk and stir until it thickens.

At this point Lawyer decided she wanted a bit of tomato in this, so I added a good slurp of tomato puree. You could also add other vegetables or spices at this point.

Pour sauce over gnocchi and pumpkin. Top with ground pepper and extra cheese.

Bake until the top starts to brown around the edges- around 20 minutes.