Directions
Preparation:1hour  ›  Cook:1hour50min  ›  Ready in:2hours50min 

1. Pumpkin Gnocchi Method: Mash cooked pumpkin add plain flour to form a dough. Turn mixture onto a lightly floured surface. Divide into handful sized portions and roll into 2cm thick logs. Using a floured knife cut log into 2cm pieces, roll each piece into a ball. Using your thumb gently push and roll balls along the back of a floured fork. Place on floured tray.
2. Bring a large saucepan of water to a rapid boil, season with salt. Boil gnocchi in batches for 2-3 minutes or until they float.
3. Using a large slotted spoon drain gnocchi as they cook.
4. Pumpkin Gnocchi Bake: Preheat oven to 160 C. Place pumpkin gnocchi into a lightly greased baking dish.
5. Place milk & stock in a microwave safe jug, heat on high 2 minutes or until mixture is hot but not boiling.
6. In a large saucepan over low heat melt the butter, stir in flour until well combined. Add hot milk & stock mix to pot. Using a hand whisk, mix until smooth and thickening. Add 1/2 the cheese, the csabai & the garlic. Pour mixture over pumpkin gnocchi.
7. Layer sliced tomatoes over the top, drizzle with tomato spread. Top with a sprinkling of breadcrumbs followed by the rest of the cheese. Bake for 30 -40 minutes. Until topping is golden and crispy. Remove from oven and allow to cool for 10 - 15 minutes. Best served just warm.