Pumpkin gnocchi with crushed baby tomatoes – Food & Home Magazine

Ingredients

• <h3>PUMPKIN GNOCCHI</h3>
• 500g pumpkin, cut into 2cm cubes
• 45ml (3 tbsp) olive/canola oil + extra, to fry
• 5ml (1 tsp) mixed dried herbs
• small handful sage and thyme leaves
• salt and freshly ground black pepper, to taste
• 125g reduced-fat cream cheese
• 1 egg
• 50g ground almonds + extra, to roll
• 60ml (4 tbsp) psyllium husk powder
• <h3>CRUSHED BABY TOMATOES</h3>
• 300g baby vine tomatoes, halved +
• a few on the vine, to garnish
• small handful fresh thyme leaves
• 45ml (3 tbsp) red pesto
• Parmesan, freshly grated
• microherbs, to garnish (optional)