Pumpkin and tomato gnocchi bake with herb crumbs

1 Preheat oven to 200°C. Cook gnocchi according to packet instructions. Drain and reserve ½ cup of cooking water.

2 In a large frypan, heat olive oil over low to medium heat. Add garlic and cook for 2 minutes, until fragrant. Add tomatoes and cook, stirring, for 8 minutes or until slightly blistered.

3 Meanwhile, in a blender combine cottage cheese, pumpkin, reserved ½ cup of pasta water and nutmeg and blitz until smooth. Pour mixture into pan with the tomatoes and bring to a simmer. Stir through gnocchi until well coated. Transfer to an ovenproof dish and top with torn mozzarella. Bake for 20-25 minutes or until cheese is melted.

4 While the pasta is baking, make the crumbs. In a frypan, toast panko crumbs over medium heat for 2 minutes or until golden. Transfer to a bowl and mix in parsley, chilli flakes and lemon zest.

5 Serve gnocchi with herb crumbs and spinach.