Roasted vegetable and potato gnocchi bake with avocado whip

Instructions

1 Preheat oven to 180°C. In a large 26 x 34 x 7cm heavy baking dish, combine eggplant, onion, capsicum and courgette. Spray with olive oil and season with cracked black pepper. Bake uncovered for 20 minutes. Add tomatoes and bake for 15 more minutes.

2 Meanwhile, in a large pan of boiling water cook gnocchi following packet directions, or until they float to the surface. Remove with a slotted spoon. Add gnocchi to baking dish. Scatter over combined breadcrumbs and parmesan. Spray with olive oil, bake for 10 more minutes, or until golden and crunchy.

3 In a small food processor, place avocado, nutmeg, garlic, pine nuts and lime zest. Add 1 tablespoon lime juice and up to 4-5 tablespoons water. Process until smooth and creamy. Season with cracked black pepper and salt.

4 Serve roasted vegetable and potato gnocchi bake topped with avocado whip.