Roast Pumpkin & Creamy Basil Pesto Gnocchi

• Place peeled & chopped pumpkin and tomato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• When veggies have 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes.

TIP: Add extra oil if the gnocchi sticks to the pan.

• To the pan with the gnoccchi, add Nan's special seasoning and garlic and cook until fragrant, 1 minute. • Stir in plant-based cooking cream, vegetable stock pot and the water, until slightly thickened, 2-3 minutes. • Stir in plant-based basil pesto and baby spinach leaves, until wilted and combined, 1 minute.

• Remove pan from heat and gently stir through roasted veggies, until combined. • Season to taste.